Cranberry Kale Salad and Baked Lemon Chicken

We all know that kale is a superfood, but sometimes it can be difficult to use in salads. If you can find a way to tone down the bitter taste, you can make an excellent salad full of flavor and nutrients! This dinner is incredibly easy to make and packs an abundance of flavor. Everything is gluten free, and the salad can also be prepared without dairy.


Cranberry Kale Salad
1 bunch of lacinto kale, thinly sliced or cut into
bite-sized pieces
1 C toasted pecans
1/4 C dried, unsweetened cranberries (sweetened if you prefer a sweeter salad)
5 red radishes, thinly sliced
Soft goat cheese torn into bite-sized pieces, to taste (optional)
Sea salt


For the dressing
1/3 C extra virgin olive oil
3 Tbsp dijon mustard
1 Tbsp apple cider vinegar

To prepare the salad
Massage kale with sea salt until kale is slightly softer and more wilted and place in bowl
Add cranberries, radishes and goat cheese, set aside
Mix all dressing ingredients together in a separate bowl
Pour dressing over salad mixture and stir
Let sit for 20-30 minutes, so the kale soaks up the flavor of the dressing
Top with pecans before serving
Tip: If you will be saving some salad for later, do not put pecans in with the dressing. They will get soggy overnight in the fridge.

Lemon Baked Chicken


4 chicken breasts, boneless and skinless
1 inch piece of ginger, peeled and minced
Juice of 1 lemon
1 Tbsp lemon zest
1/4 C coconut liquid coconut oil, plus a bit extra to grease baking dish
1/4 tsp sea salt
1/8 tsp black pepper
8×8 glass baking dish

To prepare the chicken
Preheat the oven to 350 degrees
Spread coconut oil on baking dish to prevent sticking
Mix lemon juice, melted coconut oil, ginger, sea salt and black pepper in a bowl
Place chicken in baking dish
Pour mixture over chicken and sprinkle on lemon zest
Cover baking dish with parchment paper
Bake 25 minutes

This meal is full of sweet and sour, and the colors in the salad are beautiful. You can add a half cup of quinoa for additional texture as well.


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