Kale Salad with Cranberries and Pepitas

Kale Salad with Cranberries and Pepitas

Kale Salad with Cranberries and Pepitas

Glorious, glorious kale salad.

I know, it’s been a “thing” for years now, but I honestly can’t get enough!

This is the… fourth… kale salad recipe on the blog, and I’m sure it won’t be the last.


Easy Kale Salad with Cranberries and Pepitas

The twist on this kale salad is the way the tender leaves are cut.

Rather than just tearing them up into pieces, the leaves are sliced cross-wise into thin strips, kind of like a thick chiffonade.

This makes the salad ultra tender and easy to eat.

Kale Salad Recipe with Cranberries, Pepitas, and Garlic Breadcrumbs

You know what’s even easier?

You don’t have to whisk a dressing for this salad!

Simply drizzle with fresh lemon juice & olive oil, and call it a day.

The extra pops of flavor come from sweet-tart dried cranberries, salty pepitas, savory Parmesan cheese, and homemade buttery garlic breadcrumbs.

The flavor combos are amazing.

This kale salad with cranberries and pepitas is definitely going on my Thanksgiving menu this year!

Kale Salad with Cranberries and Pepitas Recipe

 

5 from 1 vote
Kale Salad with Cranberries and Pepitas
Print
Kale Salad with Cranberries and Pepitas
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Servings: 4
Ingredients
  • 2 bunches lacinato kale, washed, stems removed, leaves cut crosswise into thin strips
  • 3 tablespoons unsalted butter
  • 1 1/2 cups freshly ground sourdough breadcrumbs made by pulsing sourdough sandwich bread in a mini food processor
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup shaved parmesan cheese
  • 3/4 cup dried cranberries (without sulfites)
  • 3/4 cup roasted salted pepitas
  • juice of 1 lemon
  • generous drizzle of extra virgin olive oil
Instructions
  1. Add the thinly sliced kale to a large salad bowl and set aside. 

  2. Next, add the butter to a small nonstick skillet and warm over medium heat until melted. Add the fresh breadcrumbs, and cook, stirring frequently with a spatula, until the breadcrumbs are nice and golden brown and starting to crisp up. When fully golden and crisp, turn off the heat and stir in the garlic powder and salt. Then remove from the pan to a large plate to cool in one flat layer. 

  3. While the breadcrumbs cool, add the cheese, cranberries, and pepitas to the kale. Pour the juice of 1 lemon over the top, and drizzle the salad liberally with extra virgin olive oil. Toss well to combine. 

  4. When the breadcrumbs are cooled, sprinkle them over the salad and toss again to combine. Serve right away. 

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Raspberry Greek Yogurt Oatmeal

Raspberry Greek Yogurt Oatmeal. One of my favorite weekday breakfast recipes.

I know, it’s easy to default into “easy” breakfast options on weekday mornings…

(Ahem, I’m looking at you, cereal).

But sometimes, we forget about other breakfast options that are just as easy!


Think pre-cooked hardboiled eggs, smoothie packs that are ready to go in the freezer, or homemade oatmeal.

It really only takes 1 minute to microwave rolled oats.

Cooking them only briefly helps them hold their shape, so you don’t end up with a bowl of mush. Yay!

Once they just are just-tender, take the bowl out of the microwave, and dollop on your favorite toppings.

Right now, I’m all about fresh raspberries.

They’re tender, juicy, and perfectly sweet-tart.

Add a sprinkle of crushed walnuts, ground flax seed, cinnamon, and a drizzle of honey, and you’ve got a filling and super nutritious breakfast ready in less than 5 minutes.

 

Print
Raspberry Greek Yogurt Oatmeal
Prep Time
2 mins
Cook Time
1 min
Total Time
3 mins
 
Servings: 1
Ingredients
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup water
  • sprinkle of sea salt
  • sprinkle of ground flaxseed
  • sprinkle of chopped walnuts
  • dollop of plain Greek yogurt
  • handful of fresh raspberries
  • drizzle of honey
Instructions
  1. Place the oats in a microwave safe bowl and add the water and salt. 

  2. Place in the microwave and cook for approximately 1 minute, until tender and the water is absorbed.

  3. Remove from the microwave and top with ground flaxseed, chopped walnuts, Greek yogurt, raspberries, and honey. 

  4. Enjoy right away!

Recipe Notes

I prefer my oatmeal lightly cooked so it still has individual flakes of oats, but feel free to modify the amount of water or cooking time in this recipe to suit your taste. More water and a longer cooking time will yield a more porridge-like oatmeal.

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Grilled Zucchini with Mint, Lemon, and Feta

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

Something about the recent time change has me in a GREAT mood.

I mean, a few extra hours of sunlight each day does wonders for this woman 🙂

I’m probably jumping the gun here… it’s only mid-April… but I’m already busting out the grill pan and pretending it’s summer!

And one of my favorite parts about summer, is hot veggies fresh off the grill.


They get that delicious char on them, remain crisp tender, and are SO easy to make.

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

Since grilled veggies have so much flavor on their own, I like to keep it simple.

Just a simple vinaigrette, and maybe a little cheese tossed in there, and you’re good to go.

For this recipe, I’ve tossed my grilled zucchini with lots of lemon, fresh mint, and crumbed feta cheese.

It’s a perfectly balanced bite.

You’ve got the fresh pop of lemon, creamy tangy cheese, and the palate-cleansing fresh mint.

And one of the best parts?

It’s ready in just 20 minutes. Winning.

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

 

Print
Grilled Zucchini with Mint, Lemon, and Feta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 4
Ingredients
  • 4 medium zucchini, cut on the bias into 1/2 inch thick slices
  • olive oil, for grilling
  • sprinkle of kosher salt & ground black pepper
  • 5 ounces crumbled feta cheese
  • zest of 1 lemon
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh mint
Instructions
  1. Preheat a grill or grill pan over high high heat.

  2. Place the sliced zucchini in a medium bowl. Drizzle with olive oil and sprinkle generously with kosher salt and ground black pepper. Toss with your hands until all the zucchini are evenly coated with oil and salt and pepper (make sure you use a generous amount of oil, or else the zucchini will stick to the grill!)

  3. Add half of the zucchini to the grill (you'll probably need a grill basket) or grill pan. Grill for a few minutes on each side, until the zucchini is nicely charred but just tender. Remove to a large bowl & repeat with the second half of the zucchini.

  4. As the zucchini cools, whisk together the lemon zest, lemon juice, extra virgin olive oil, and fresh mint. Pour over the warm zucchini. 

  5. Sprinkle the crumbled feta cheese over the zucchini & toss to combine. Serve warm or at room temperature.

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