Awesome and kale don't usually go together. And I will admit that I use the word awesome here as much because this salad keeps so well as because it has a pleasant taste. (As I type this, I'm eating it on day 4 and it's still super tasty.) I sometimes shred kale and toss it with caesar salad dressing, which is also very good. But when you want something a bit more straightforward, let this be your new go-to recipe. I got the idea from the wonderful Oh She Glows website, but I've made my own variations. And yes, I do have a dried cranberry and pumpkin seed addiction going on these days. Enjoy!
Kale Salad with Dried Cranberries and Pumpkin Seeds
1-2 bunches destemmed kale, finely chopped (8 cups chopped)
2 large garlic cloves
juice of 1 lemon
3-4 tbsp extra virgin olive oil, to taste
1 tbsp dijon mustard
1/4 tsp fine grain sea salt
1/4 tsp freshly ground black pepper
1-2 handfuls dried sweetened cranberries
1/4 c toasted pepitas (pumpkin seeds)
1.5 tablespoons nutritional yeast (optional but good and adds protein)
Blend together: garlic, lemon juice, olive oil, dijon, salt and pepper. Toss with kale. Sprinkle with cranberries, pumpkin seeds and nutritional yeast. Toss and refrigerate. Best if left for 1-2 days before serving.
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