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Cranberry & Kale Confetti Salad

Cranberry & Kale Confetti Salad

  • Author: Erica Jones, MHS
  • Yield: 4 1x


  • 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


  1. Place the kale in a large mixing bowl and drizzle with the olive oil.
  2. With clean hands, massage the oil into the kale leaves. *Take your time doing this because it’s an important step!*
  3. 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.