Kale and Cranberry Salad
If you’re late to the kale salad party or think you don't lie kale, this Kale and Cranberry Salad with a fresh citrusy sweet dressing is the perfect place to start to change your mind.
- 1 bunch kale stems removed
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ cup fresh cranberries cut in half
- ½ cup dried cranberries
- ½ apple chopped
- ½ cup chopped walnuts
- ¼ cup raw pumpkin seeds
- 1/3 cup olive oil
- 2 tablespoons lemon juice or orange juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Pinch of sea salt
Wash kale. Remove stems. Tear kale into smaller pieces and place in large bowl. Add lemon juice, olive oil and salt. Massage kale for 2-3 minutes to break down fibers and soften the kale. Add cranberries, apple, walnuts and pumpkin seeds.
Add dressing ingredients to a glass jar. Cover jar and shake to combine and emulsify the dressing. Alternately use a whisk to combine all ingredients.
Pour dressing over salad and toss.
Leftovers can be enjoyed the next day.