This kale and cranberry salad makes for the perfect side dish whether it be for a weeknight dinner or special holiday meal. It’s sweet and tangy and packed with texture. You get the crunch of kale, apple and toasted pepitas, plus chewy cranberries all tossed in a refreshing citrus dressing, that’s probiotic thanks to homemade yogurt.
It’s an easy one to pull together and can be made ahead of time because kale holds up even with dressing on it. If you have any leftovers, you can store the salad in a glass storage container for several days without it going soggy or loosing crunch.
To make a full meal out of kale and cranberry salad, you can always top it off with some grilled chicken, steak, or fish.
4 packed cups curly kale, finely chopped
½ red onion, finely chopped
1 red apple cut into slivers
½ cup dried cranberries
½ cup pumpkin seeds, toasted
½ cup homemade yogurt
2 teaspoons of honey or maple syrup
Zest of half an orange
1 tablespoon olive oil
½ teaspoon salt
Cracked pepper to taste
1. In a small bowl, whisk together the salad dressing ingredients then set aside.
2. Toast the pumpkin seeds in a pan over medium-low heat tossing often until the seeds give off a toasted smell. Set aside to cool.
3. In a large bowl, combine the salad ingredients then pour over the dressing and toss thoroughly to combine.