Kale & Cranberry Salad

Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 30 seconds


For Salad:

  • 10-ounce fresh kale, chopped into 2-inch pieces
  • ¼ cup fresh cranberries, chopped
  • 1 tablespoon pumpkin seeds

For dressing:

  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sesame oil, tasted
  • Salt and freshly ground black pepper, to taste


  1. In a large pan of boiling water, cook the kale for about 30 seconds.
  2. Immediately, transfer the kale into a bowl of ice water.
  3. Keep aside to cool completely.
  4. Meanwhile in a bowl, add all dressing ingredients and beat until well combined.
  5. Drain the kale completely and transfer into a bowl.
  6. Add dressing and toss to coat well.
  7. Top with cranberries and pumpkin seeds and serve.

Nutritional Information per Serving:

Calories: 143
Fat: 10.1g
Saturated Fat: 1.5g
Sodium: 71mg
Carbohydrates: 10.5g
Dietary Fiber: 2.1g
Sugar: 0.4g
Protein: 3.14g