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Kale Salad with Cranberries, Pecans, and Beans

12-22-2015

Enjoy this delicious salad featuring sauteed kale, chickpeas, and cranberries; garnished with feta cheese.

What’s included?
1 Tbsp. Canola Oil
1 Tbsp. Crushed Garlic Cloves
2 tsp. Mustard Seed
2 tsp. Ground Coriander
1 tsp. Smoked Paprika
1/4 tsp. Kosher Salt
1/8 tsp. Ground Black Pepper
10 oz. Chopped Kale
2 Cups Cooked Garbanzo Beans
1/2 Cup Crumbled Feta Cheese
1/2 Cup Dried Cranberries
2 Tbsp. Fresh Lemon Juice
1 tsp. Grated Lemon Peel
1/2 Cup Toasted Pecan Pieces
Yield: 8 Servings Portion Size: 1 Cup

How to make this dish:

In a skillet add oil and garlic and cook on medium high heat for 20 seconds. Add the mustard seeds, coriander powder, smoked paprika, salt and pepper and cook for 10 seconds. Add kale and cook until kale wilts slightly, about 30 seconds to one minute. Add chickpeas and mix well. Remove from the heat. Let the mixture cool and then add the feta cheese, toasted pecans, cranberries, the zest of a lemon and lemon juice.

Notes from the Chef:

Avoid canned beans if possible and if you must use canned, rinse the beans to wash some of the sodium away.

Nutritional Information:

192.6 Calories
6.7 grams of Protein
22 grams of Carbohydrates
10.2 grams of Total Fat
8.3 mg of Cholesterol
195.2 mg of Sodium
4.6 grams of Dietary Fiber
2.1 grams of Saturated Fat

Once you try the recipe, let us know what you think in the comments!

Categories: Healthy Eating