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Vegan
Ingredients 0/8
What Makes This Recipe Unique
This salad is a wonderful mix of fresh and bold flavors. The nutty couscous pairs perfectly with the salty feta, while sweet cranberries add a delightful pop. It’s a healthy, colorful dish that feels light but satisfying.
Helpful Tips For Cooking
- Rinse the couscous under cold water before cooking to keep it fluffy.
- Massage the kale with a little olive oil and salt to soften it and reduce bitterness.
- Use fresh, ripe tomatoes for the best sweetness and texture.
- Massage the kale with a little olive oil and salt to soften it and reduce bitterness.
- Use fresh, ripe tomatoes for the best sweetness and texture.
Directions
Strip the kale leaves from their tough stems and chopping them up finely. Toss the chopped kale with a little oil in a big bowl and rub it in with your hands for about half a minute until the leaves turn a deeper green and smell fresh. Next, add the cherry tomatoes and sprinkle a pinch of kosher salt over everything to bring out the flavors. Then, throw in the feta cheese, dried cranberries, cooked couscous, and both the pumpkin and sunflower seeds. Finish by squeezing fresh lemon juice over the salad and give it a good toss to mix everything together nicely.
Perfect Side Pairings
Serve this salad chilled or at room temperature. It works great as a side dish for grilled meats or as a light lunch on its own. Add a squeeze of lemon or a drizzle of balsamic glaze for an extra zing.
Leftover Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any dressing separate if possible to prevent the salad from becoming soggy. Before serving again, give it a gentle toss to refresh the flavors.
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people cooked this recipe
