Kale Salad with Cranberries
Chopped Kale Salad with Cranberries is tossed in a delightful maple and orange vinaigrette and then topped with toasted pecans, pumpkin seeds, onions and goat cheese.
Ingredients
- 1 bunch kale finely chopped
- ½ cup toasted pecans coarsely chopped
- 2 Tbsp. pumpkin seeds
- ¼ cup cranberries dried
- ¼ cup sweet onion finely chopped
- 2 oz. goat cheese optional
Maple Orange Vinaigrette
- 1 Tbsp. orange juice fresh
- 1 Tbsp. orange zest
- 1 Tbsp. maple syrup pure
- ¼ cup olive oil
- ⅛ tsp. salt to taste
- 1 Tbsp. apple cider vinegar
- New! Get this recipe in Meal Plan #4
Instructions
-
Preheat oven to 400 degrees.
-
Place coarsely chopped pecans on a parchment paper lined baking sheet and roast in oven for 4-5 minutes, or until fragrant.*
-
In a small food processor or high-speed blender combine all maple orange vinaigrette ingredients. Process for 1-2 minutes, or until completely smooth.**
-
Before serving combine the kale and maple-orange vinaigrette. Toss to completely coat the kale with the salad dressing and let sit for 10-20 minutes to soften the kale.
-
Just before serving top with toasted pecans, pumpkin seeds, cranberries, onions, and goat cheese (optional) in a large serving bowl and toss to combine. Get this recipe in Meal Plan #4.
Recipe Notes
*Be sure to use a light-colored baking sheet to ensure the nuts do not burn.
**Use a small blender or food processor for the best emulsification. Larger appliances will take longer to make a creamy vinaigrette.
***You can store leftover tossed kale salad for up to 24 hours, although the kale will begin to wilt slightly. It is best to keep the vinaigrette and kale separate if you would like to enjoy the salad for a few days.