Yield: 4 servings
Salad Ingredients:
- 6 cups kale (preferably baby kale)
- ¼ cup dried cranberries (Craisins)
- ¼ cup toasted pumpkin seeds
- 4 oz. goat cheese, crumbled
Dressing Ingredients:
- ½ cup olive oil blend
- ¼ cup lemon juice
- 2 Tbsp. honey
- 1 Tbsp. dijon mustard
- 2 cloves garlic, minced
- salt & pepper to taste
Method of Preparation:
- Prepare kale. Wash, if needed, and dry with salad spinner or vegetable towel.
- Remove any tough stems from the kale. On a cutting board with a large knife, shred the kale into very thin slices. Transfer to a serving bowl.
- Whisk together all the vinaigrette ingredients. Season to taste with salt and pepper.
- Add enough dressing to the prepared kale to thoroughly coat. Toss to mix well.
- Add cranberries and pumpkin seeds, mixing well.
- Lastly, crumble in the goat cheese. Mix just enough to combine.
- Serve.
Notes:
- Olive oil blend is preferred. Sometimes the EVOO can overpower the other ingredients in this dressing.
- Make extra dressing. Refrigerate for your next salad! Keep for at least a week.
- If goat cheese is not your favorite, you can substitute feta cheese, parmesan, or Manchego.
- If you want to make this vegan, omit the cheese (or use a dairy-free substitute), and swap maple syrup for the honey.