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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Baked Turkey Meatballs

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

What’s your favorite way to cook meatballs?

I was completely torn between baked & pan fried for awhile…. until I finally did a head to head test.

I made one batch of meatballs, and pan fried one half, and baked the other.

The result?


Much to my surprise, I actually preferred them baked!

While the pan fried meatballs did get a nice crispy exterior, they totally lost their round shape.

Plus, it was really annoying to try and rotate all the balls in the pan to try & get them crispy on all sides.

WAY too much work for just a little payoff.

The baked meatballs, however, were SO easy (like just put them in the oven & wait 20 minutes).

I brushed them with a little olive oil, so they were still nice & golden on the outside and retained their beautiful round shape.

MUCH more attractive when set out for appetizers or placed on top of a pile of spaghetti 🙂

Baked Turkey Meatball Recipe - Just brush with olive oil & pop in the oven for 20 minutes

Recently, I’ve really been digging TURKEY meatballs (instead of beef or pork).

They have a lighter texture, and I love how the cleaner taste of the turkey meat allows the other flavors in the meatballs to shine through (which is key, since I add tons of herbs to my meatball mixture).

But anyways, these turkey meatballs are super easy to make.

Just mix everything together with you hands in a large bowl, shape into meatballs, brush with olive oil, and bake for about 20 minutes.

THAT’S IT!

And while they bake, you can boil some pasta or set out some marinara for dipping.

Love easy dinners like this.

Baked Turkey Meatball Recipe - Serve over pasta or dip in marinara for an appetizer

 

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!
Print
Baked Turkey Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 16 meatballs
Ingredients
  • 20 oz ground turkey
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons minced fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup milk
  • 1/2 tablespoon tomato paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • olive oil, for cooking
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. Meanwhile, add the ground turkey, breadcrumbs, Parmesan cheese, basil, parsley, milk, tomato paste, salt, pepper, egg, garlic, oregano, and red pepper flakes to a large mixing bowl. Mix together with your hands until well combined.

  3. Wash your hands very well with warm soapy water, then get out a rimmed baking sheet.

  4. Roll the meatballs into 1 1/2 inch balls (roughly 16 total), and place on the baking sheet. Brush with olive oil and bake in the oven for 20 minutes until lightly golden brown.

  5. When done, remove from the oven and enjoy! The meatballs are great on their own, or over spaghetti, or dipped in marinara as an appetizer. They even make wonderful meatball subs for lunch the next day.

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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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