Print: Couscous Salad with Kale, Tomatoes, Cranberries, and Feta

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.

Prep

16 min

Cook

6 min

Servings

Difficulty

Medium

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.

Nutrition per serving

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