Naturally delicious real food.

Kale, cranberry and pinenut salad

Kale really is the hot, new, leaf to use in salads and of course it could not be a better base. It is rich in vitamin A, C and K, as well as bursting with minerals. The iron and calcium it provides can be easily digested – often considered one of the world’s healthiest foods – we should all be growing and eating a lot more kale.

Even better to eat it raw, in a salad, so the nutrients are not lost in the cooking. It’s dark green leaves make a great base to add lots of other salad ingredients – the choices are pretty endless!

The leaves can be tough so you do need to remove the hard spiny bits and remember to massage the leaves with a little oil to soften them – then the salad is just fabulous.

olive oil

 

 

 

Kale, cranberry and pinenut salad

Serves 6

100g fresh kale – remove hard spine and stalks and chop finely

1 tbsp fruity olive oil

juice of half a lemon

30g dried cranberries

30g pine-nuts

salt and pepper

sliced parmesan to garnish ( omit for vegans)

Place the kale in a large bowl and add the olive oil.

Massage in the oil with your hands to soften the leaves. Leave to stand for 5 minutes.

Add the lemon juice.

Roast the pine nuts in a moderate oven till golden.

Stir the cranberries and cooled pine nuts into the kale.

Season to taste.

Garnish with parmesan.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.