Happy Seasonal Saturday from Cornucopia!
Just because it is winter doesn’t mean we can’t enjoy a salad. This winter salad will take just five minutes to make – a perfect quick dish by itself or addition to your next meal. By marinating the kale with a lemon-garlic dressing, you will taste amazing flavors that will leave you with a clean bowl wanting more.
Here’s a fact about eating seasonally – economic benefits! It takes less money to produce and ship seasonal foods. This means that it costs less for you to eat foods that are naturally and readily available rather than opting for foods that are not in season. There are many other benefits to eating seasonally that we will continue to share with you in this series.
Kale is best enjoyed during the winter months as frosts from the autumn season help to ensure rich, sweet flavor. You can enjoy all varieties of this nutrient-rich leafy green throughout the winter. We hope you enjoy this recipe!
4 cups finely shopped kale (curly or lacinato kale works best)
1 large garlic clove
2 tbsp. lemon juice
1 1/2 tbsp. olive oil
1/8 tsp. sea salt
1/8 tsp. pepper
Handful of dried cranberries
Pecan Parmesan –
1/2 cup pecan halves, toasted
1/2 heaping tbsp. nutritional yeast
1/2 tbsp. olive oil
pinch of salt
- Toast pecans in a pan over medium heat until slightly browned and fragrant. Set aside.
- De-stem kale and finely chop leaves. Wash chopped kale and dry.
- Make dressing –
- Mince garlic in a mini food processor. Add oil, lemon, and salt and blend until combined.
- Pour dressing over dried kale and toss so it each piece of kale is fully coated.
- Make pecan parmesan –
- Rinse out food processor. Pulse pecans until they are about the size of peas.
- Add nutritional yeast, oil, and salt. Pulse until you get a nice crumb texture. Make sure to not over process – you don’t want to make powder.
- Time to plate. Add kale then sprinkle pecan parmesan on top. Add a small handful of cranberries. You can enjoy immediately or let set in the fridge for 30 – 60 minutes to soften the kale.
Note – if you don’t have a mini food processor, you and chop and whisk the dressing and parmesan by hand!
Recipe via Oh She Glows