I have the hardest time deciding what to bring when we’re invited to potlucks/parties. I will deliberate for dayyys. Last weekend, we attended a Friendsgiving and I finally decided on this kale salad…and candied yams, and dessert. Because I can’t ever decide…obviously haha. I wanted to bring something light and fresh, because I feel like holiday food can be kind of heavy with all the veggies being smothered in cream sauces, butter, and cheese. Which isn’t necessarily bad but….I kind of like for my jeans to fit ;).
This salad turned out to be a crowd pleaser. Apparently everyone else likes a little freshness too. Isn’t it weird how sometimes the simplest, easiest recipes are the biggest hits? This salad is definitely easy. I started with an easy maple dijon vinagrette. I bought a huge bag of shredded kale, removed the ribs and stems, and massaged the dressing into the kale. Then, I tossed in some feta, dried cranberries, and pepitas. Unlike most salads, this salad holds up well for days, making it perfect for parties since you can make it in advance. It makes a great side dish, but it’s also a delicious topped with some grilled chicken for a healthy dinner or lunch option too. Enjoy!
Maple Dijon Kale Salad
12 oz shredded kale (see note below)
1/2 cup dried cranberries, divided
1/4 cup feta, divided
1/4 cup pepitas (pumpkin seeds)
6 tbsp extra virgin olive oil
6 tbsp apple cider vinegar
2 tsp dijon mustard
2 tbsp pure maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper
1. In small bowl bowl, whisk together olive oil, vinegar, mustard, maple syrup, salt and pepper.
2. In large bowl place kale, 2 tbsp feta, and 1/4 cup dried cranberries. Toss until combined. Add dressing.
3. Using your hands, massage the dressing into the kale until the kale is slightly softened. This will take a couple minutes.
4. Top with remaining 2 tbsp feta, 1/4 cup dried cranberries, and pepitas. Serve immediately or will keep in the fridge for a couple days.
Notes: You want to remove the stems and ribs from the kale, leaving the more tender, leafy part. I usually buy a large bag of pre-shredded kale in the salad section, and then remove the ribs and stems. Alternatively, you could buy 2 large bunches of fresh kale. You need 12 ounces of kale after you remove the ribs and stems.
