Kale & Cranberry Salad
Packed with crunchy pepita seeds, slivered almonds, and a medley of nutritious ingredients, our zesty dressing and goats cheese makes a vibrant dish, perfect for entertaining or a healthy on-the-go meal.
Keep the goodness on standby – it stays fresh in the fridge for 2-3 days!
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
- 3 cups kale, roughly chopped
- ½ cup dried cranberries
- 1/3 cup pepita seeds
- 1/3 cup slivered almonds
- 400g tin of 4 Bean Mix
- 4 spring onions, finely sliced
- 1 green chilli, finely chopped
- 80g goat cheese
- 2 tbsp Rich Glen Zesty Lemon Lime Dressing
- ½ tbsp + 2 tbsp Rich Glen Extra Virgin Olive Oil (EVOO)
- Sprinkle of Rich Glen Garlic Salt
Directions
- To a heated pan, add the pepita seeds and slivered almonds, along with ½ tbsp Rich Glen EVOO and a sprinkle of flaky salt, and toss to combine. Cook until the seeds are golden and toasted. Be careful to watch them so they don’t catch and burn. Then set aside.
- To a large salad bowl, add the kale and 2 tbsp Rich Glen EVOO, and massage the kale until the oil has coated it well. Add the cranberries, beans, nuts, spring onions, chili, goat cheese, and toss gently to combine.
- Add a generous drizzle of RG Zesty Lemon Lime Dressing and mix through gently. Then add a sprinkle of flaky salt to season and serve.
*Salad will keep in an airtight container in the fridge for 2-3 days.
