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Roasted Cranberry Kale Salad
  • 1 1/2 cups fresh cranberries
  • Juice of 1/2 lemon
  • 1 tablespoon maple syrup
  • 4 cups curly kale, finely chopped
  • 1 cup quinoa, cooked
  • 1/2 cup chopped walnuts or sunflower seeds
  • 1/4 cup sun-dried tomatoes
  • Cracked black pepper to taste
  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 dressing (3 tablespoons olive oil, juice of half lemon, pinch of salt). Enjoy!