Kale Salad with Cranberries and Pepitas

5 from 1 vote

Prep Time20

Cook Time5

Total Time25

Servings:

2 bunches lacinato kale, washed, stems removed, leaves cut crosswise into thin strips
3 tablespoons unsalted butter
1 ½ cups freshly ground sourdough breadcrumbs made by pulsing sourdough sandwich bread in a mini food processor
½ teaspoon garlic powder
½ teaspoon salt
1 cup shaved parmesan cheese
¾ cup dried cranberries (without sulfites)
¾ cup roasted salted pepitas
juice of 1 lemon
generous drizzle of extra virgin olive oil

Add the thinly sliced kale to a large salad bowl and set aside.
Next, add the butter to a small nonstick skillet and warm over medium heat until melted. Add the fresh breadcrumbs, and cook, stirring frequently with a spatula, until the breadcrumbs are nice and golden brown and starting to crisp up. When fully golden and crisp, turn off the heat and stir in the garlic powder and salt. Then remove from the pan to a large plate to cool in one flat layer.
While the breadcrumbs cool, add the cheese, cranberries, and pepitas to the kale. Pour the juice of 1 lemon over the top, and drizzle the salad liberally with extra virgin olive oil. Toss well to combine.
When the breadcrumbs are cooled, sprinkle them over the salad and toss again to combine. Serve right away.