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Roasted Cranberry Kale Salad

With the winter in full swing, a comforting seasonal salad is a must. That’s why we’re bringing you this Roasted Cranberry Kale Salad. Packed with feel-good ingredients, super satiating, and flavorful af. 

Can I get a kale yeah? Kale is a powerhouse full of vitamin K, A, and C, folate, B vitamins, copper, manganese, and fiber. Just one cup of kale provides your daily value for vitamin A and vitamin C for the day. Cranberries are also loaded with vitamin C, manganese, and are a good source of vitamins E and K. Cranberries contain powerful antioxidants, which may reduce free radical damage. Free radical damage has been linked to various cancers, aging, and a variety of diseases. 

This salad can be added on to your lunch or dinner. Add chickpeas or your favorite protein for a well balanced meal that will keep you full throughout the day.

Let’s get to it! Preheat the oven to 450F. Add the cranberries to a baking dish, drizzle lemon juice and maple syrup, and bake for 10 minutes. In a large salad bowl, add the kale, quinoa, pumpkin seeds, and sun-dried tomatoes, and toss well. Top with baked cranberries, cracked black pepper, and massage in your favorite dressing! You can also use our simple lemon oil dressing (3 tablespoons olive oil, juice of half lemon, pinch of salt). Enjoy!

Do you love massaging the dressing into kale as much as we do? We’ve said it before, but it is unusually therapeutic. What do you think of this combo of winter flavors? Let us know what you think in the comments below!

Roasted Cranberry Kale Salad
Yields 4
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Ingredients
  1. 1 1/2 cups fresh cranberries
  2. Juice of 1/2 lemon
  3. 1 tablespoon maple syrup
  4. 4 cups curly kale, finely chopped
  5. 1 cup quinoa, cooked
  6. 1/2 cup pumpkin seeds
  7. 1/4 cup sun-dried tomatoes
  8. Cracked black pepper, to taste
Instructions
  1. Preheat oven to 450F
  2. Add the cranberries to a baking dish, drizzle lemon juice and maple syrup, and bake for 10 minutes
  3. In a large salad bowl, add the kale, quinoa, pumpkin seeds, and sun-dried tomatoes, and mix well
  4. Top with baked cranberries, cracked black pepper, and massage in your favorite dressing! You can also use our simple lemon oil dressing (3 tablespoons olive oil, juice of half lemon, pinch of salt). Enjoy!
Food Heaven Made Easy https://foodheavenmadeeasy.com/

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3 Comments on Roasted Cranberry Kale Salad

  1. Avatar
    Marie
    December 24, 2018 at 6:26 pm (4 months ago)

    Can I store the leftovers of the salad in a sealed slider bag and leave it in the fridge? If so, how many days will it last? Or do I need to keep the ingredients separate and put the salad together every day. I added sauteed chickpeas. By the way I am using red kale this time. I made this before with dry cranberry and it was great as well but this time I am using fresh cranberries. Thanks

    Reply
    • Wendy
      Wendy
      December 26, 2018 at 7:19 pm (4 months ago)

      It will last longer if you store separately! You can still store together- it’ll last a couple of days. I would recommend adding the dressing once you’re ready to enjoy the salad

      Reply
  2. Avatar
    Marie
    December 24, 2018 at 6:34 pm (4 months ago)

    Additionally I am using your lemon/olive oil idea as my dressing.So is it OK to store all of it mixed together in the fridge and how long will it last?

    Thanks again,

    Reply

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