festive kale salad with cranberries

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This easy and absolutely scrumptious salad is a crowd-pleaser that looks fancy enough to serve with a special holiday meal, but is simple enough for a last-minute lunch. Watch the video for the basics of prepping, full recipe can be found below.

Festive Kale Salad with Cranberries
  1. 1 large bunch (or two small bunches, about 14-16 cups once chopped) lacinato, tuscan or black kale
  2. 1/4 c. raw pumpkin seeds
  3. 3 tbsp unsweetened, dried cranberries
  4. 1 green or red apple, quartered, cored and sliced thinly (peel on)
  5. 1/3 c. feta, cubed into 1x1 cm cubes
  6. juice of one small lime
  7. 2 tbsp balsamic vinegar
  8. 2 tbsp olive oil
  9. 1 tbsp + 1 tsp honey
  10. 1/4 tsp sea salt
  11. 1/8 tsp pepper
To prepare
  1. De-stem, clean & dry kale leaves, then cut into ribbons by stacking the cleaned leaves and slicing across the leaves.
  1. In a small dry saucepan or cast iron pan, toast the pumpkin seeds over medium-low heat until they just become fragrant and golden. This will only take a few minutes, so watch them carefully. Remove from heat and let cool.
  2. Whisk together the lime juice, balsamic, oil, honey, salt and pepper in a small bowl, then toss kale with dressing in a large salad bowl. If your kale is a bit tough (it usually is), get your hands in there and massage  the salad for 3-5 minutes, squeezing handfuls and turning salad over. This will soften the leaves up. Add the cooled seeds, cranberries, apples and feta, toss again, and serve. Serves 8.
  3. Make-ahead option: Make dressing and pumpkin seeds in advance. Store seeds in an airtight container and and toss dressing with kale. Refrigerate and add all other salad ingredients just before serving. If you slice the apple too early, it will brown.
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