A vibrant blend of fresh kale, cranberries, nuts, and a tangy dressing for a nutrient-packed salad. Perfect for a light lunch with an added protein or as a colorful, healthy side dish.

Serves 4

Ingredients:

  • 4-5 cups kale leaves (1 bunch), deveined and thinly sliced (chiffonade)

  • 1/3 cup dried cranberries, small diced or raisins for Whole30

  • 1/4 cup extra virgin olive oil

  • 3 Tbsp. lemon juice (1 large lemon)

  • Zest of 1 lemon (optional)

  • 1 garlic clove, minced, pressed, or grated (or 1/4 tsp. garlic powder)

  • 1/4 tsp. sea salt or to taste

  • Dash cayenne pepper to taste

  • 3 Tbsp. finely chopped cashews, hazelnuts, macadamias, or nut of choice

  • 1 Tbsp. Nutritional Yeast (optional for cheesy taste)

Options:
If using hazelnuts, you can substitute hazelnut oil for olive oil. You can also toast the nuts in the oven at 300°F for approximately 10 minutes, or until they have browned slightly. Let cool, then chop.

Directions:

  1. Put kale chiffonade and cranberries in a large bowl.

  2. In a separate bowl, mix oil, lemon juice, zest, garlic, salt, and pepper.

  3. Pour the dressing over the kale and toss to combine.

  4. Add cashews and nutritional yeast, then toss again.

Enjoy!

Note:
Nutritional yeast is an excellent source of nutrients, especially protein. Nutritional yeast is quite different from brewer’s yeast, baker’s yeast, and pathogenic, or disease-causing, yeast. It cannot cause or contribute to Candida yeast infections because it is derived from a different species that has been deactivated. In fact, it has proven to be one of the most effective remedies for chronic Candida symptoms.

  • Free of Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, and refined sugar.

  • Grain-Free Paleo, Keto, Whole30, and Vegan Friendly!

  • Candida Diet: Omit the cranberries and use a pinch of non-GMO xylitol, stevia, or monkfruit as a substitute for sweetness.

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