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Kale Salad with Pumpkin Seeds, Dried Cranberries, Sweet and Spicy Vinaigrette

470 A Kale Salad Pumpkin Seeds Cranberries Sweet Spicy Vinaigrette.jpg
470 A Kale Salad Pumpkin Seeds Cranberries Sweet Spicy Vinaigrette.jpg

Kale Salad with Pumpkin Seeds, Dried Cranberries, Sweet and Spicy Vinaigrette

1.00

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

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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.