alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Kale Salad with Savoury Cranberry Dressing

    Share

    Kale Salad with Savoury Cranberry Dressing

    Kale is the ideal base for a packable salad, as it only benefits from being made ahead.

    Advertisement

    Savoury Cranberry Dressing

    1 cup (250 mL) fresh or frozen cranberries
    1 cup (250 mL) chopped onion
    1 garlic clove, minced
    2 Tbsp (30 mL) balsamic vinegar
    1 Tbsp (15 mL) maple syrup
    1/2 tsp (2 mL) ground black pepper
    1/4 tsp (1 mL) cinnamon
    1/4 tsp (1 mL) sea salt
    2 Tbsp (30 mL) extra-virgin olive oil

    Salad

    6 cups (1.5 L) kale, de-stemmed and torn into bite-sized pieces
    1/4 cup (60 mL) roughly chopped pecans

    To prepare dressing, in medium saucepan over medium-high heat, combine all dressing ingredients, except olive oil. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Transfer mixture to a mini food processor or blender and add olive oil. Pulse to combine, leaving dressing slightly chunky for texture. Cool completely.

    To prepare salad, in large bowl, tenderize kale by gently squeezing the torn leaves (this breaks down the fibres, making it more palatable). Mix in chopped pecans. Toss with 1/2 cup (125 mL) of dressing (or more to taste).

    Transfer salad to large glass container or individual glass jars, along with salad tongs and forks. Cover and refrigerate for at least 30 minutes. The salad can be eaten at room temperature, making it easy for transporting to the picnic.

    The dressed salad will keep in the refrigerator for up to 3 days, as sturdy kale leaves do not break down the same way as dressed lettuce leaves. Leftover dressing will keep in the refrigerator for up to 2 weeks and makes a delectable condiment for other savoury foods.

    Serves 6.

    Each serving contains: 139 calories; 3 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 16 g total carbohydrates (5 g sugars, 4 g fibre); 130 mg sodium

    source: "Picnic of Plenty", alive #384, October 2014

    Advertisement

    Kale Salad with Savoury Cranberry Dressing

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.