Kale Salad With Cranberries And Cashews Recipes

KALE SALAD WITH APPLE AND CRANBERRIES

Steps:

• Combine kale, apple, sunflower seeds, and cranberries in a large bowl.
• Whisk together olive oil, honey, lemon juice, apple cider vinegar, cinnamon, salt, and pepper in a separate bowl. Drizzle vinaigrette over kale and mix with salad by hand, massaging dressing into leaves.
• Cover and refrigerate for at least 1 hour before serving.

KALE SALAD WITH CRANBERRIES AND CASHEWS

Steps:

• Strip the kale leaves off the stems. Cut into ribbons and place in a large bowl.
• With a little olive oil rubbed into your palms, massage the kale for a minute or so, until it becomes bright green and softens a bit.
• Stir in the remaining ingredients and serve at room temperature.

DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS

Steps:

• Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
• Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
• Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
• Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
• In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

KALE CRANBERRY FETA SALAD

Steps:

• Wash and stem the kale leaves. Chop into desired size and remove excess water using a salad spinner or dry with towels. Add to a large bowl.
• To the kale, add the cranberries, feta cheese crumbles, sliced almonds, and sliced apple.
• To make the lemon vinaigrette, combine all vinaigrette ingredients in a bowl and whisk to combine. Alternatively, you can place all ingredients in a mason jar and shake to combine.
• Pour vinaigrette over salad and toss gently to combine. If desired, spread onto large serving platter and top with additional cranberries, feta, and sliced apples.

CHOPPED KALE SALAD WITH CRANBERRIES, FETA, AND WALNUTS

Steps:

• In a dry skillet, toast the walnut over medium heat. They are finished when they are fragrant and starting to brown; it takes about 5 minutes.
• Meanwhile, in a small bowl, whisk together the lemon juice, apple cider vinegar, honey, and garlic. Add the olive oil and whisk well until it is emulsified. Set aside.
• Remove the tough stems from your kale. I usually don't use a knife for this; I just tear the leaves off. Next, chop the kale very finely. Chop, chop, chop! If you haven't already, wash and dry your kale leaves.
• Put the kale leaves in a bowl and drizzle with the dressing.
• Use your hands to toss the salad well, ensuring all of the kale leaves are coated in the dressing. Top with the toasted walnuts, cranberries, and feta cheese. You can serve this right away, but I like it even more after it has chilled in the fridge for a bit. Enjoy!

KALE SALAD WITH CRANBERRIES

Steps:

• If you are massaging the kale place the kale in a large mixing bowl. Pour the 2 Tablespoons olive oil over the kale and use your hands to massage the oil into the kale for 3 to 4 minutes, or until the kale is soft.
• Add the dried cranberries, pecans and goat cheese to the salad and light toss.
• In a small bowl mix together the apple and lemon juice {to help keep the apple from browning}. Add the apple to the salad.
• In a mason jar or salad dressing container add the olive oil, red wine vinegar, honey, salt and pepper and mix well.
• Pour the dressing over the salad and lightly toss.
• Transfer to a serving bowl and enjoy!

KALE SALAD WITH CRANBERRIES

Steps:

• Preheat oven to 400 degrees.
• Place coarsely chopped pecans on a parchment paper lined baking sheet and roast in oven for 4-5 minutes, or until fragrant.*
• In a small food processor or high-speed blender combine all maple orange vinaigrette ingredients. Process for 1-2 minutes, or until completely smooth.**
• Before serving combine the kale and maple-orange vinaigrette. Toss to completely coat the kale with the salad dressing and let sit for 10-20 minutes to soften the kale.
• Just before serving top with toasted pecans, pumpkin seeds, cranberries, onions, and goat cheese (optional) in a large serving bowl and toss to combine. Get this recipe in Meal Plan #4.

KALE SALAD WITH CRANBERRIES

Steps:

• Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
• Put kale and red onion in an 8-quart pot or a very large bowl.
• Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
• To serve, transfer to a smaller serving bowl.

KALE SALAD WITH CRANBERRIES

Steps:

• Place cranberries in small bowl. Add enough boiling water to cover cranberries; let stand 10 min. or until softened.
• Drain cranberries; place in large bowl. Add kale and tomatoes; mix lightly.
• Whisk dressing, sugar and mustard. Add to salad; toss to coat.
• Top with nuts.