CRANBERRY KALE SALAD

This vibrant Cranberry Kale Salad is a refreshing and nutritious dish that’s perfect for any season. The combination of hearty kale, sweet-tart dried cranberries, and crunchy nuts makes it a deliciously balanced salad with a variety of textures and flavors. Tossed in a simple, tangy vinaigrette, it’s light yet filling and pairs wonderfully with a variety of main dishes. The addition of roasted nuts and seeds adds an extra crunch, while the cranberries bring a burst of sweetness that contrasts beautifully with the earthy kale. This salad is perfect for holiday gatherings, meal prep, or a healthy addition to any meal.

Ingredients:

• 4 cups fresh kale, stems removed and chopped
• 1/2 cup dried cranberries
• 1/4 cup toasted walnuts or pecans, chopped (optional: can also use almonds)
• 1/4 cup sunflower seeds or pumpkin seeds (optional)
• 1 small apple, thinly sliced (optional, for added crunch and sweetness)
• 1/4 red onion, thinly sliced (optional, for a bit of sharpness)

For the Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey or maple syrup (for sweetness)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prepare the Kale: Wash and dry the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place the kale in a large bowl.
2. Massage the Kale: To make the kale more tender, drizzle a small amount of olive oil (or use a bit of the vinaigrette) over the kale. Massage it gently with your hands for 2-3 minutes until the kale softens and darkens in color. This step helps reduce the bitterness of the kale and makes it more enjoyable to eat.
3. Toast the Nuts (Optional): In a dry skillet, toast the walnuts or pecans over medium heat for 3-4 minutes, until fragrant and slightly browned. Be careful not to burn them. Set aside to cool.
4. Make the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and emulsified.
5. Assemble the Salad: Add the dried cranberries, toasted nuts, seeds, sliced apple, and red onion (if using) to the massaged kale. Drizzle the vinaigrette over the top and toss everything together until evenly coated.
6. Serve: Serve immediately or let the salad sit for 10-15 minutes to allow the flavors to meld. This salad can be stored in the refrigerator for a day or two, but it’s best enjoyed fresh.

This Cranberry Kale Salad is a deliciously fresh and healthy way to enjoy leafy greens, with a perfect balance of sweet, savory, and crunchy elements that make every bite enjoyable!