This kale salad with cranberries is called "circus salad" in our house because it is so colorful and fun! This is a super wholesome salad with all-natural ingredients and no added oils or sugar. Try using quinoa instead of couscous, add warm asparagus on top, or stir in roasted, diced sweet potatoes and onions for even more color and nutrients. This keeps well for days - I usually make a big batch and have it for lunch through the week.
Ingredients
- leaves kale: 2 piece
- olive oil: 1 tsp (or as needed)
- pint cherry tomatoes: 0.5 piece (diced)
- kosher salt: (to taste)
- crumbled feta cheese: 0.125 pound
- cranberries: 0.33333 cup (dried)
- couscous: 0.5 cup (cooked)
- roasted pumpkin seeds: 0.25 cup
- sunflower seeds: 0.25 cup
- lemon: 0.5 piece (juiced)
Metric Conversion
Stages of cooking
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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.
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Squeeze lemon juice over ingredients and toss until blended.
