Cranberry kale salad

Cranberry kale salad

Crisp kale, tart fresh cranberries, sweet onion, and roasted pumpkin seeds dressed in a creamy mayo-based, orange-infused dressing is a perfect side dish for any occasion. This salad is simple enough for weeknight meals, but the sophisticated flavors are fitting for any celebration.

Cranberry kale salad

Crisp kale, tart fresh cranberries, sweet onion, and roasted pumpkin seeds dressed in a creamy mayo-based, orange-infused dressing is a perfect side dish for any occasion. This salad is simple enough for weeknight meals, but the sophisticated flavors are fitting for any celebration.
USMetric
6 servingservings

Ingredients

  • 2 cups 475 ml kale, chopped
  • 18 tsp 18 tsp salt
  • 3 tbsp 3 tbsp olive oil
  • 3 tbsp 3 tbsp mayonnaise
  • 3 tbsp 3 tbsp orange juice
  • 1 tbsp 1 tbsp orange zest
  • ½ (2 oz.) ½ (55 g) red onion, slicedred onions, sliced
  • 13 cup 80 ml fresh cranberries or pomegranate seeds
  • 13 oz. (115 tbsp) 9 g (17 ml) pumpkin seeds, roasted and salted
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Add the kale, salt, and 1/3 of the olive oil to a large bowl. Use your fingers to massage the salt and the oil into the kale. Set aside.
  2. In a small bowl, use a whisk to mix the dressing ingredients; mayonnaise, olive oil, orange juice, and zest until creamy and smooth.
  3. Approximately 5-10 minutes before serving, add the onion, cranberries, and pumpkin seeds to the bowl with the kale and toss with the salad dressing to combine.

Tips

This salad is equally delicious using lemon juice and lemon zest or 1 tablespoon of balsamic vinegar in place of the orange juice and orange zest.

If you prefer, use toasted pecans instead of pumpkin seeds for a deep, harvest flavor.

And if you're not a fan of kale, substitute fresh spinach or other crisp greens.

General tips for luscious raw kale salads

Chop the kale in small bite-sized pieces to make eating the salad easier.

Reserve the tougher rib portions from the kale to stir into a pot of soup or to sauté. Use the outer, softer pieces for the raw salad.

Rub or massage the kale with a small amount of salt or olive oil before dressing. The oil wilts the kale a bit and makes it more tender and removes some of the bitterness as well.

Dress the salad 5-10 minutes before serving to let the flavors permeate the kale.

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