Kale Salad with Dried Cranberries
A nutritious green and red dish from the new Thirteen Moons cookbook for your holiday table.
Yield: 4 servings
Salad:
1 bunch of kale
1 cup (250 mL) toasted cashews or pumpkin seeds
½ cup (125 mL) dried cranberries
½ apple, peeled and chopped
Dressing:
1½ tablespoons (22.5 mL) apple-cider vinegar
2 teaspoons (10 mL) honey or maple syrup
1 small garlic clove, minced
1 teaspoon (5 mL) curry powder
¼ teaspoon (1 mL) salt
¼ cup (60 mL) extra-virgin olive oil
Salt and freshly ground pepper, to taste
To make the salad, tear the kale leaves away from the tough centre rib. Discard the ribs and slice the leaves into ½ inch (1 cm) thick ribbons.
Put the kale, cashews/pumpkin seeds, cranberries, and apple in a large salad bowl and toss to combine.
To make the dressing, put the vinegar, honey/maple syrup, garlic, curry, and salt in a food processor and blend until smooth. Slowly add in the oil.
Pour the dressing over the kale mixture and massage the dressing onto the leaves. Set aside to marinate for 30 minutes before serving to allow the kale leaves to wilt and become tender. Before serving, add salt and pepper to taste.