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.


Recipe Summary

10 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Squeeze lemon juice over ingredients and toss until blended.

Nutrition Facts

186 calories; protein 6.2g; carbohydrates 21.6g; fat 9.9g; cholesterol 12.5mg; sodium 267.5mg. Full Nutrition

Reviews (1)

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Rating: 5 stars
Wow!! Delicious salad! I couldn't stop eating it!! And it was so easy to make too! I had to substitute fresh spinach as the store was out of any even remotely decent kale, but it was still wonderful! I mixed the olive oil, lemon juice, salt (and added black pepper) to taste, and drizzled it all over everything at the end. I loved the combo of flavors here--salty, sweet, tangy, fresh, and just plain good! Thank you for the recipe--I will definitely be making this again! Read More