Kale Salad with Pumpkin Seeds, Dried Cranberries, Sweet and Spicy Vinaigrette
Kale Salad with Pumpkin Seeds, Dried Cranberries, Sweet and Spicy Vinaigrette
Who said simple has to be boring? This delicious weeknight kale salad is simple enough for family supper while sophisticated for entertaining a crowd! With sumac, ancho chili pepper, cayenne and a hint of maple syrup for a nice sweet finish, it’s complex but delectable all at the same time!
Yield: 4 servings
Oven: N/A
Preparation time: 15 minutes
Cook Time: N/A
juice from 2 lemons, approximately 1/4 cup
1/3 cup extra-virgin olive oil
1 teaspoon sumac
1 teaspoon ancho chili powder
1/2 teaspoon cayenne
1 tablespoon maple syrup, less or more depending on desired sweetness
kosher salt, to taste
freshly ground black pepper, to taste
3 bunches Tuscan kale, hard core (rib) discarded, leaves thinly sliced
1/2 cup crumbled feta
1/4 cup pumpkin seeds, lightly toasted
1/4 cup dried cranberries
Method:
1. In a medium size mason jar, add lemon juice, olive oil, sumac, ancho chili powder, cayenne, and maple syrup. Secure the lid and shake until emulsified. Adjust seasoning with salt and pepper to taste.
2. In a large serving bowl, add prepared kale and toss with vinaigrette until evenly incorporated. Top with crumbled feta, pumpkin seeds and cranberries to garnish.
Kitchen Note: Feel free to substitute nuts and cheese to your liking.