Tuscan Kale and Cranberry Salad Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 cup frozen cranberries
  • ⅓ cup coconut sugar
  • 2 tablespoons honey, divided
  • 1 bunch Tuscan kale, strips from stems and chopped
  • 1 lemon
  • 1 teaspoon salt, divided
  • ½ cup chopped pecans
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon pepper
  • ½ cup feta cheese
  • ¼ cup sliced red onion
Directions
  1. Add the cranberries, sugar, and ¼ cup water to a small pot.
  2. Cook on low heat for 10 minutes.
  3. Remove from heat, then drain and discard liquid.
  4. Add 1 tablespoon of honey to the cranberries and stir.
  5. Add the lemon juice and ½ teaspoon salt to the kale.
  6. Massage with your hands for a few minutes to break it down.
  7. Put the chopped pecans in a dry, small pan and cook on medium heat for 10 minutes stirring frequently.
  8. In a small bowl combine the olive oil, vinegar, remaining honey, Dijon, remaining salt, and pepper.
  9. Toss the kale with the cranberries, toasted pecans, feta, red onion, and dressing.
  10. Serve the salad.