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–+ servings
Kale Salad with Cranberries and Pumpkin Seeds
Print Recipe
4.67 from 21 votes

Kale Salad with Cranberries and Pumpkin Seeds

This Kale Salad with Cranberries and Pumpkin Seeds can customized with your favorite mix-ins and flavors. It holds up well in the fridge and is totally easy to make!
Prep Time10 minutes
Chilling Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: kale, kale salad
Servings: 4 servings
Calories: 120kcal
Author: K.C. Cornwell

Ingredients

  • 1 bunch of kale stems removed
  • Juice of one lemon
  • 2 tablespoon Extra-Virgin Olive Oil
  • 2 tablespoon pumpkin seeds
  • 2-3 tablespoon dried cranberries or other dried fruit
  • ½ teaspoon each, sea salt & black pepper

Instructions

  • Cut kale into pieces and place in a large bowl. Drizzle olive oil and lemon juice over kale and massage into leaves until thoroughly coated. Allow to marinate for at least 10 minutes (15 is better).
  • Toss with nuts, cranberries, and salt and pepper. Taste and add additional seasoning if needed. Enjoy!

Notes

Will hold for 2 days in refrigerator.

Nutrition

Calories: 120kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 110mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1425IU | Vitamin C: 17.1mg | Calcium: 21mg | Iron: 0.6mg