Kale Salad with Cranberry Dressing
This Kale Salad with Cranberry Dressing is the perfect antidote for all of the holiday sweets! Light, fresh, and full of flavor—this kale salad will be a perfect addition to your holiday table!
Servings: 8 people
Ingredients
For the Salad:
- 1/2 cup quinoa cooked in 1/2 c water (see below)
- 2 bundles kale
- 1/2 cup dried cranberries, chopped
- 1 cup carrot (about 3-4 big ones)
- small shallot, finely sliced
- 1/4 cup pumpkin seeds (I use allergen free Gerb's Seeds)
For the Dressing:
- 4 Tablespoons olive oil
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons orange juice (I just squeeze 3 clementines)
- 2 Tablespoons maple syrup
- 1/2 cup fresh cranberries (if frozen, be sure to thaw before blending)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Rinse your quinoa. Place quinoa in a pot with 1/2 c of water and bring to a boil. Cover with a lid and reduce to low and allow it to cook for about 20 minutes while you prep the rest of the salad.
- Destem the kale, and cut into small bite size pieces. Wash well and place in your serving bowl. Set aside.
- Place all dressing ingredients into your blender and blend until smooth. Pour half onto the kale and set the rest of the dressing aside. With clean hands—there are no better tools!—dig into the kale and massage for about 2 minutes. Once the kale has broken down slightly (you will actually see it get a bit darker and wilt slightly), set it aside and finish prepping the rest of your salad.
- Grate your carrots (I use my julienne peeler) and add them to the salad. Add finely sliced shallots, chopped dried cranberries, pumpkin seeds, and remaining dressing. Remove cooked quinoa from the pot and add it to the salad bowl and mix everything well. Serve right away! Enjoy!