Jacquiline
/>
I may be just a tad premature in saying this since it’s only early November but, I’m already beyond excited about leftover Thanksgiving and Christmas cranberries. Yes, leftover cranberries because with said leftover cranberries you can make this vibrant, ultra healthy, antioxidant power house, Cranberry Kale Salad with Cranberry Poppy Seed Dressing which I am absolutely in love with right now! Like it is ranking pretty high up in there in my all time favorite salads! Favorites being, Caesar Salad because um… duh, it’s Caesar Salad and this Sweet Almond Pesto Salad!
You see I’m a huge fan of the often overlooked and underrated cranberry. While the turkey, ham, pumpkin pie and mashed potatoes are often the first to get all of the attention and get gobbled up I’m one that usually makes a bee line for the cranberries! I not only love how beautiful they are but I also just can’t get enough of their tart yet sweet flavor that literally busts open when you cook them!
But just in case you sit next to a cranberry lover like me at your next holiday meal and that that person innocently decides to eat ALL of the cranberries…
Fret not, because you can still whip up your own delicious cranberries for this beautiful Cranberry Kale Salad with Cranberry Poppy Seed Dressing in less than 10 minutes. No really, just 10 MINUTES and you will have a beautiful, and beyond healthy salad!
Whoop whoop!
Now for a life changing approach to Kale;
Did you know that YOU NEED TO MASSAGE YOUR KALE?! I learned this tip not too long ago and let me tell you it’s a game changer!
Yep, I know it sounds a little crazy but massaging your KALE with lemon juice for a few minutes and then massaging it once again with an oil, like avocado oil, will soften this power house green a bit making it not only more delicious but easier to chew and easier to digest. Win!
Enjoy!
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 10 minutes |
|
|
|
|
This Cranberry Kale Salad with Cranberry Poppy Seed Dressing is a nutrient powerhouse! Kale, broccoli, avocado and the usage of either leftover holiday cranberries or fresh made cranberries makes this salad pop.
|
- 2 cups shredded kale with ribs removed
- 1 cup diced broccoli
- juice of one lemon
- 1 tablespoon avocado oil *you can use olive oil, but I prefer the milder taste of avocado oil in my salads
- 2 cups fresh cranberries or leftover holiday cranberries
- 3-4 tablespoons sugar use 3 for tarter cranberries, 4 for sweeter ones
- 1 tablespoon pomegranate or cranberry juice
- 1 tablespoon finely diced shallot
- 1 teaspoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1/4 cup cranberry or popegranate juice
- 1 tablespoon avocado oil *or olive oil
- 1 tablespoon sugar
- 1 teaspoon poppy seeds
- In a large bowl massage lemon juice into the kale leaves for 3-5 minutes. Then massage the avocado oil into the leaves for an additional minute. Set aside.
- (*If not using leftover cranberries.) In a medium saucepan stir together the cranberries, juice and sugar. Cook over medium heat for 7-10 minutes or until all of the cranberries have burst open. Remove from heat and set aside while you make the dressing.
- In a small bowl whisk together the shallots and Dijon mustard. Next, whisk in the red wine vinegar, juice, oil, sugar and poppy seeds.
- Serve salad with the kale, broccoli, avocado and top with either your leftover cranberries or fresh made cranberries. Drizzle desired amount of dressing on top.