Post Thanksgiving Kale Salad

thanksgiving kale salad

Studded with seasonal accents of dried apples, cranberries and pumpkin seeds, this will be a colorful and textural start to your meal.  Make ahead and the kids can help garnish just before its served.

2 heads kale, stems removed, shredded

Juice of 2-3 lemons, depending upon size

2-3 tablespoons olive oil

Unsweetened dried apples, chopped, rings reserved for garnishing

Dried cranberries, see if you can find apple juice sweetened ones for best flavor

Pumpkin seeds, sprayed with oil, sprinkled with salt and roasted (HACK: buy pepitas!)

Salt and agave nectar or honey to taste

Add lemon to kale and massage in, let rest 5 mins.  Whisk together sweetener and oil, add to kale. Add chopped apples and cranberries. Refrigerate until time to serve.  Add pumpkin seeds and additional dried fruit just before serving.  Serves 10 and leftovers are good for 3 days.

Want it to taste richer?  Add crumbled goat cheese.

See related recipes: POACHED PEARS WITH PUMPKIN POLENTA AND BUTTERNUT SQUASH SOUP

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