Medium Lunch Salad

Couscous Salad with Kale, Tomatoes, Cranberries, and Feta

Name: Couscous Salad with Kale, Tomatoes, Cranberries, and Feta
Prep time: 16 min
Cook time: 6 min
Total time: 22 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 leaves kale; 1 teaspoon olive oil , or as needed; 0.5 pints cherry tomatoes , diced; kosher salt to taste; 0.13 pounds crumbled feta cheese; 0.33 cups dried cranberries; 0.5 cups cooked couscous; 0.25 cups roasted pumpkin seeds; 0.25 cups sunflower seeds; ½ lemon , juiced

Total Time

22 min

16m prep · 6m cook

Servings

4 people

Rating

—

Difficulty

Medium

24 views

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This kale salad with cranberries is called "circus salad" in our house because it is so colorful and fun! This is a super wholesome salad with all-natural ingredients and no added oils or sugar. Try using quinoa instead of couscous, add warm asparagus on top, or stir in roasted, diced sweet potatoes and onions for even more color and nutrients. This keeps well for days - I usually make a big batch and have it for lunch through the week.

Ingredients

2 leaves kale
1 teaspoon olive oil , or as needed
0.5 pints cherry tomatoes , diced
kosher salt to taste
0.13 pounds crumbled feta cheese
0.33 cups dried cranberries
0.5 cups cooked couscous
0.25 cups roasted pumpkin seeds
0.25 cups sunflower seeds
½ lemon , juiced

Instructions

1

Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
2

Squeeze lemon juice over ingredients and toss until blended.