Grab Some Joy

Cranberry Kale Salad with Cranberry Poppy Seed Dressing

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.

Servings	Prep Time
2people	10minutes

Cook Time

10minutes

Servings	Prep Time
2people	10minutes

Cook Time

10minutes

Ingredients

2 cups shredded kale with ribs removed
1cup diced broccoli
juice of one lemon
1tablespoon avocado oil*you can use olive oil, but I prefer the milder taste of avocado oil in my salads
2cups fresh cranberries or leftover holiday cranberries
3-4tablespoons sugaruse 3 for tarter cranberries, 4 for sweeter ones
1tablespoon pomegranate or cranberry juice

poppy seed dressing

1tablespoon finely diced shallot
1teaspoon Dijon mustard
2teaspoons red wine vinegar
1/4cup cranberry or popegranate juice
1tablespoon avocado oil*or olive oil
1tablespoon sugar
1teaspoon poppy seeds

Instructions

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.