In our household, this kale salad with cranberries is known as “circus salad” since it is so vibrant and entertaining! With no additional oils or sugar, this salad is incredibly healthy and made with just natural ingredients. Try substituting quinoa for the couscous, topping it with warm asparagus, or adding diced roasted sweet potatoes and onions for even more flavor and nutrition. I typically prepare a large batch of this and eat it for lunch throughout the week because it keeps nicely for days.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 leaves kale
- 1 teaspoon olive oil, or as needed
- ½ pint cherry tomatoes, diced
- kosher salt to taste
- ⅛ pound crumbled feta cheese
- ⅓ cup dried cranberries
- ½ cup cooked couscous
- ¼ cup roasted pumpkin seeds
- ¼ cup sunflower seeds
- ½ lemon, juiced
Instructions
- Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
- Squeeze lemon juice over ingredients and toss until blended.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 268 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Wow!! Delicious salad! I couldn’t stop eating it!! And it was so easy to make too! I had to substitute fresh spinach as the store was out of any even remotely decent kale, but it was still wonderful! I mixed the olive oil, lemon juice, salt (and added black pepper) to taste, and drizzled it all over everything at the end. I loved the combo of flavors here–salty, sweet, tangy, fresh, and just plain good! Thank you for the recipe–I will definitely be making this again!