My husband and I LOVE to travel. Before our son was born we traveled together all over the world–from Sydney, Australia to Amsterdam. We were all about adventure and new places.
We’re still the same people and while I know some folks don’t mind travelling all over the globe with little ones, that’s just not my cup of tea.
Instead of completely squelching that desire after we became parents, we just made a point to take trips that were within driving distance. So, we’ve done several “long weekend” style trips where we either drive or fly somewhere new, stay for 3 to 5 days and then head home. It works out great for everyone.
Last year we went to Asheville, North Carolina. I had heard people say that it was like the San Francisco of the East Coast. I’ve never been to San Fran, so I don’t really know what that means, but I can tell you that Asheville is a pretty awesome city that has a very laid-back “cool kid” kind of vibe without trying too hard.
While we were there, we tried out this restaurant called Posana Cafe. I’m glad we went on one of our first nights there because we went back another time because it was SO good. The entire restaurant was gluten-free (though they don’t openly advertise that – I have no idea why when the demand for that type of food is increasing at such a high rate).
Regardless, the food was AMAZING. This Kale Confetti Salad is inspired by the one on their menu. I mean, they pretty much told me how to make it and because the ingredients are “What You See Is What You Get.”
This recipe is one of my absolute favorites! Even if you HATE kale, you’ll be able to get it down with this delicious salad. Don’t miss out – this one is a must try. It will be easier to have some kind of food processor to chop the kale up, but if you don’t it can be done with a very sharp knife.
This version is to be used as a side salad, but we usually add grilled or roasted chicken to make it the main event.
Cranberry & Kale Confetti Salad
- 4 cups of shredded kale use a food processor or sharp knife – tear the leaves from the stalks before processing
- 4 tbsp. extra virgin olive oil
- 1/4 cup pumpkin seeds toasted (see instruction in recipe notes below – it’s easy!)
- 1/2 cup cranberries finely chopped or “crumbled” in the food processor
- 1/4 tsp. sea salt
- 2 tbsp. lemon juice
Place the kale in a large mixing bowl and drizzle with the olive oil.
With clean hands, massage the oil into the kale leaves. *Take your time doing this because it’s an important step!*
Toss the kale with the rest of the ingredients and serve.
How to Toast Sunflower Seeds:
1. Heat a heavy bottomed pan over medium heat. You can either dry toast or use oil. If you’re using oil, try about a tablespoon of olive oil or sesame oil.
2. Heat the seeds until they are lightly browned and then stir to flip them.
The whole process should only take a few minutes (once the pan is hot). Just make sure that you watch carefully because the seeds can burn if left on too long.