Couscous Salad with Kale, Tomatoes, Cranberries, and Feta

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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 186 Calories

Ingredients

• ½ lemon, juiced
• ¼ cup sunflower seeds
• kosher salt to taste
• ⅓ cup dried cranberries
• 1 teaspoon olive oil, or as needed
• 2 leaves kale
• ½ pint cherry tomatoes, diced
• ⅛ pound crumbled feta cheese
• ½ cup cooked couscous
• ¼ cup roasted pumpkin seeds

Recipe Instructions

Step 1

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.

Step 2

Squeeze lemon juice over ingredients and toss until blended.