Kale is probably at the top of the “superfoods” list right now. Which honestly, could make me not want to eat it. Because, as most of my friends and perhaps all of my family can attest, I don’t like to do things just because everyone else is. I’ve been called stubborn once or twice… But really, I’m the nicest person I know!
Tell me kale is good for me, and I should eat more of it? I might.
Make me an amazingly simple, unexpectedly delicious salad out of it? Gone. Devoured.
Which is what happened when we made this salad. Ok, so I already knew I liked kale. But this salad made it easy to like even more. It was q-u-i-c-k to make. I didn’t have to fuss to get the dressing just right… this dressing was already right (thank you Hannah). And it keeps for days! Bonus, since I love taking leftovers to work for lunch. Kale is way better than lettuce, because it doesn’t get all wilty in a hurry once it’s dressed. I actually like it better the second day, once the dressing has had a chance to soften the leaves and impart its flavor to all the ingredients.
It also makes me happy that we still have kale growing in the garden- and I feel like the judges of trendy superfood eating should give me extra points for that. Put this salad in a giant bowl and eat it all at once, or serve it as a side with dinner. You’ll love the sweet, tart, crunchy, crisp goodness of this simple (oh-so-good for you) salad.
Simple Cranberry Kale Salad – serves 6
1/3 cup pumpkin seeds
1/3 cup dried cranberries
3 tablespoons olive oil
3 tablespoons apple cider vinegar
2 tablespoon maple syrup
½ teaspoon red pepper flakes
Salt and pepper to taste
Combine kale, pumpkin seeds, apple and cranberries in a large bowl.
Place olive oil through salt & pepper in a small mason jar. Shake to combine.
Pour dressing over kale mixture. Toss and enjoy.
206 calories, 11g fat, 24g carbohydrate, 6g fiber, 7g protein
*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce we are able to use in our recipes.