Cranberry Kale Salad with Roasted Pecans and Feta
Cranberry Kale Salad with Roasted Pecans and Feta is a nutrient-dense salad and a perfect use for fresh cranberries!
Prep Time25 minutes mins
Cook Time15 minutes mins
Total Time40 minutes mins
Course: Lifestyle
Cuisine: American
Servings: 4 Servings
Author: Julia
Kale Salad:
- 2 heads lacinato Kale thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/2 cups raw pecans roasted and chopped
- 2/3 cup feta cheese crumbles
Prepare the Cranberry Vinaigrette:
Add the cranberries, water, cinnamon, salt, and pure maple syrup to a saucepan and bring to a full boil. Cover, reduce heat to a gentle boil and cook until cranberries have softened considerably, about 10 to 12 minutes. Remove from heat and allow cranberries to cool.
Add the balsamic vinegar, olive oil, and cranberry mixture to a small blender and blend until completely smooth. Set aside until ready to use (NOTE: when stored in the refrigerator, the vinaigrette will thicken considerably. Add more water to reach desired consistency, or leave thick and toss well into salads).
Prepare the Kale Salad:
Preheat the oven to 400 degrees F and spread the pecans in a single layer on a baking sheet. Bake for 5 to 8 minutes, or until slightly browned and crispy. Transfer to a cutting board and chop once cool enough to handle.
Add all of the ingredients for the salad to a large serving bowl. Toss in desired amount of cranberry vinaigrette and serve!
Serving: 1grams