Cranberry Kale Salad
Tuscan kale is tossed with orange slices, dried cranberries, pumpkin seeds, avocado and feta cheese then tossed with a tangy dressing
Servings: 6 people
Calories: 262kcal
Ingredients
- 1 bunch Tuscan kale center ribs removed, sliced thinly
- 2 oranges peeled, and sliced or sectioned
- 1/3 cup pumpkin seeds toasted
- 1/2 med red onion thinly sliced
- 4 ounces feta crumbled
- 1/2 cup dried cranberries
Dressing
- 1 orange juiced
- 1 clove garlic minced
- 2 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil divided
- kosher salt to taste
- black pepper to taste
Instructions
Kale Salad
- Place chopped kale in a large bowl. Drizzle 2-3 Tablespoons olive oil over kale and sprinkle with a little salt.
- Using clean hands, massage the kale for a few minutes to break up the tough fibers
- Add dried cranberries, orange slices, red onion slices, feta cheese, toasted pumpkin seeds, and half the dressing, Gently toss salad to coat with dressing, adding more dressing if necessary.
- If you want to make the salad ahead of time, store in the fridge in an airtight container. Add diced avocado just before serving.
Dressing
- Whisk orange juice, oil, garlic, mustard, and honey in a small bowl. Drizzle in half of the remaining olive oil. Season to taste and add more olive oil if necessary
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 21g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 250mg | Potassium: 325mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4724IU | Vitamin C: 77mg | Calcium: 238mg | Iron: 1mg