Are you a kale devotee? If so, try this raw and vegan Kale Salad with Cranberries and Pepitas? It is reminiscent of the delicious Kale Salad Central Market (in Texas) sells in the prepared food section except we replace the almonds with Vitamin E rich Hail Merry Salt N Pepper Sunflower Seeds. This super healthy salad was adapted from a Recipe for Life recipe by Debbie Gore with minor tweaking to make raw. Grape seed oil is perfect for the raw citrus salad dressing because it is lighter than olive oil and rich in vitamins and healthy fats. We keep the sunflower, pumpkin and sesame seeds raw and throw in some ginger and palm sugar for a peppery sweet taste. This raw and vegan salad makes a wonderful light meal filled with plant protein, antioxidants, vitamins, alkalizing minerals and cancer protecting phytonutrients. Don’t forget- it is a good idea to stock your refrigerator with Hail Merry Seasoned Nuts and Seeds so you can always Feed Your Body Royally with healthy salad toppers.
Kale Cranberry Salad Recipe
1 bunch kale, sliced crosswise in ribbons (tough stems removed)
1 cup baby spinach leaves
1 /2 cup Hail Merry Sunflower Seeds
1/2 cup dried cranberries
1/3 cup raw pumpkin seeds
1/3 cup organic apple cider vinegar
2/3 cup unrefined grape seed oil
1 tablespoon palm sugar (or more to taste)
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon raw sesame seeds
2 teaspoons chopped crystallized ginger
1 tablespoon finely chopped shallot
2 tablespoons fresh chopped parsley
Sea salt and fresh ground pepper to taste
1. In a salad bowl add kale, spinach, sunflower seeds, cranberries and pumpkin seeds.
2. To make dressing: In a small food processor or blender, mix dressing ingredients together. Use as needed or refrigerate the dressing.
3. Toss the salad with the desired amount of dressing. Season with salt and pepper and serve immediately.