Kale And Dried Cranberry Salad Recipes

Steps:

• Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
• Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.

Steps:

• Strip the kale leaves off the stems. Cut into ribbons and place in a large bowl.
• With a little olive oil rubbed into your palms, massage the kale for a minute or so, until it becomes bright green and softens a bit.
• Stir in the remaining ingredients and serve at room temperature.

Steps:

• Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
• Put kale and red onion in an 8-quart pot or a very large bowl.
• Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
• To serve, transfer to a smaller serving bowl.

Steps:

• Preheat the oven to 300°F Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
• Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
• Wash the kale and spin dry. Place dried kale into a large bowl.
• For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
• For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
• Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.
• Note:.
• 1) Instead of a mini processor, you can chop/whisk the dressing and pecan "parmesan" by hand.
• 2) For a nut-free version, try using breadcrumbs instead of pecans.

Steps:

• Combine kale, onions, cranberries, walnuts, and sunflower seeds in a large bowl. Crumble goat cheese and add to salad. Add raspberry dressing and balsamic vinegar to the bowl and toss gently to coat. Season with salt and pepper.

Steps:

• Toast the nuts lightly in a dry pan over low heat, stirring until they begin to turn golden and release their toasted fragrance. Set aside to cool.
• Pour about 1/2 cup boiling water over the cranberries and leave them to soften until you are ready to toss into the salad, at least 15 minutes.
• Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you're aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl.
• Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.
• Slice the olives off their pits/stones and cut them in slivers. Core and seed the red pepper, quarter it lengthwise and cut it in matchsticks. Toss the olives, nuts and pepper with the kale.
• Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar, sea salt and pepper. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it's needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like.
• This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.