_ Ingredients
12 oz kale
0.5 cup raw pine nuts or unsalted raw sunflower seeds
2 tbsp fresh squeezed lemon juice
2 tbsp olive oil
0.5 tsp salt
0.5 cup dried sweetened cranberries
red bartlett pear diced into 1/2 inch cubes
_ Instructions
Toast the pine nuts or seeds in a small skillet over medium heat, stirring
frequently, till golden brown. Watch them carefully, they can easily go from
brown to burned if you're not careful. As soon as they're toasted, remove them
from the hot skillet to keep them from browning further.
If your dried cranberries are super dry and not very soft, you can soak them in
hot water for 5 minutes to plump and revive them. Drain the cranberries and pat
dry before assembling the salad.
Cut the thick stalk ends off of the kale, then chop the kale leaves into bite-sized
pieces. You should end up with around 8-10 cups of kale leaves.
Place the kale leaves into a salad bowl and pour the olive oil over them. Massage
the olive oil into the kale with clean fingers for 2-3 minutes till the kale is
softened and slightly wilted. This will help remove bitterness from the kale.
Add the lemon juice, diced pear, cranberries, and toasted pine nuts to the bowl
and sprinkle the salt evenly across the top. Toss the salad till well mixed.
Let the salad sit for at least 5 minutes at room temperature. Toss again, then
serve. Refrigerate leftovers in a sealed Tupperware dish for up to 2 days.
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