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Kale & Cranberry Salad with Cranberry Dressing

A festive salad with greens, radishes, pumpkin seeds and dried cranberries served with a fresh cranberry and orange dressing.

 

Fresh cranberries & orange dressing blended to make a bright, tangy salad dressing rich in vitamin C, which helps support our immune system. You can use fresh or frozen cranberries and swap dried cranberries for maple syrup. Skip the oil if you want to make a lighter oil-free dressing; the pumpkin seeds in the salad will add healthy fats.

  • Serves6 - 8
  • Cooks in 0
  • Prep time 15 mins
  • Vitamin C

    Vitamin C rich foods help support a healthy immune system.  Vitamin C is necessary for cellular tissue growth, development and repair.   

  • Grain Free

    Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.

  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Make in advance

Ingredients

adds to shopping list

Salad

  • 6 cups baby kale | salad greens
  • 4 cups radicchio | red cabbage
  • 2 radishes watermelon | daikon
  • ⅓ cup pumpkin seeds
  • ⅓ cup dried cranberries
  • 1 apple - julienne - optional
  • ½ cup parsley leaves

Cranberry Dressing

  • ½ cup cranberries - frozen | fresh
  • ½ cup orange juice | apple cider
  • 3 tbsp apple cider vinegar
  • 3 tbsp olive oil | walnut oil | juice
  • 2 tbsp maple syrup
  • ½ - 1 tsp salt + pepper

Method

 

Baby Kale & Cranberry Salad with Cranberry Dressing

 

WASH all your baby kale, salads and herbs. 

 

SLICE radicchio thinly. Peel watermelon radishes and cut julienne or into matchsticks and apple if using.

 

MIX all salad ingredients with a few teaspoons of salad dressing just before serving.

 

DRESSING blend all dressing ingredients until smooth. Taste adjust salt + sweetness to your taste.

 

STORE salad un-dressed in the fridge in a glass container with a lid and cranberry dressing in a jar.

 


Serving Ideas
drizzled with dressing or serve it on the side
topped with Pan-seared Chicken Breast
top with grilled tofu or halloumi
top with aged cheddar cheese
with Beet & Herb Hummus or Pumpkin Hummus

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SALAD GREENS use baby kale, mesclun, baby spinach, mixed salad lettuces, arugula, frisee, pea shoots, micro-greens.

 

DRESSING use frozen or fresh cranberries; you can add dried ones. Swap cranberries for frozen raspberries + use dried cranberries or cranberry juice.

 

SWAP OIL for orange juice,  apple cider or cranberry juice.

 

DRIED CRANBERRIES – read the label and try to buy apple juice or juice infused instead of refined sugar.

 

SWAP DRESSING for raspberry vinegar or Oil-Free Orange Vinaigrette.

 

SWAP WATERMELON RADISH –  for white or purple daikon, red or white radishes, hakurei salad turnips, kohlrabi, celery, fennel.

 

ADD apples, carrots, yellow beetroot, kohlrabi, salad turnips, cucumber – all julienned.

 

ADD HERBS use chives, scallions, parsley, cilantro, chervil, fennel dill, wood sorrel, dandelion greens.

 

THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels. 

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