Healthy Hump Day: Kale Cranberry and Pumpkin Seed Salad

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Here’s a lovely and simple salad that I recently had in New York City at Bagatelle.


Great chance for me use up the very last of the garden kale from my backyard. Cannot believe we are still eating out of the garden in January (in the middle of a snowstorm).


Healthy Kale Cranberry and Pumpkin Seed Salad

  • 1 bunch of kale, well trimmed, tough bits removed
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • 1/3 cup grated ricotta salata or feta
  • 1/4 cup pickled onion or red onion thinly sliced
  • 2 Tbsp olive oil
  • 1 Tbsp sherry vinegar
  • 1/2 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper, to taste

Whisk the oil, vinegar, mustard, honey and salt and pepper in a large bowl. Add the kale, onion and half the cranberry, seeds, season with salt and pepper and toss.


Plate it up and sprinkle with the remaining cranberries, seeds and cheese. Season with some salt and pepper.






    • Hi Valerie

      Will make the salad today :)
      Have a great bottle from down-under that will match perfectly.


      • Pehr! So great to hear from you! How are you? By the looks of it, sounds like you had a rocking birthday recently! Please try this – it is super easy to make. Also, keep me posted if you happen to be on this side of the pond.


  1. Hi

    Yes had a great time in Mauritius.
    Tried the lemon cockies today too. Great taste :) (educative exercise to convert North American measurementd to european entinties)

    • The pictures you’ve posted are just beautiful! You’ve inspired me. I’ve never been but it is now on the list of places I want to go…long list!

      Haha…I should try and include the measurements in weight. That might be helpful for conversions if you have a scale. Let me look up a good reference page as well and I’ll respond to your comment. Stay tuned!

      Keep reading Pehr!!


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