kale, pear and cranberry salad




_  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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