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Kale & Cranberry Salad

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  • 6 cups (1.5 L) stemmed shredded kale
  • 1/3 cup roasted pumpkin seeds
  • 1/3 cup dried cranberries

Dressing:

In a small bowl, whisk together the Plum Balsamic, Greek yogurt, Lemon Olive Oil, lemon juice, red onion, Dijon, garlic, salt and pepper

Place kale in a large bowl, toss with ¾ of the dressing mixture. 

Transfer to a serving bowl. Sprinkle with Roasted Maple Pumpkin seeds and dried cranberries. Drizzle with the last of the dressing, and serve. 

Prep: 15 minutes
Makes: 4 servings