From December/January 2015 issue
Serves 4


  • 3 TBSP extra virgin olive oil, divided use
  • 1 medium shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 2 TBSP apple cider vinegar
  • 1 TBSP balsamic vinegar
  • 1 TBSP maple syrup
  • 3/4 cup dried cranberries (preferably fruit juice sweetened)
  • 5–6 cups chopped kale
  • 1/4 cup toasted sunflower seeds or pumpkin seeds
  • Sea salt and black pepper, to taste


  1. Heat 2 tablespoons of olive oil in a medium skillet over medium-low heat.
  2. Add the shallot and sauté until just tender, about 5 minutes.
  3. Add the garlic and cook for 1 minute.
  4. Whisk in the apple cider vinegar, balsamic vinegar, maple syrup and remaining 1 tablespoon of olive oil.
  5. Stir in the dried cranberries.
  6. In a large bowl, combine the kale and toasted seeds.
  7. Pour the warm dressing over the kale and toss to coat well.
  8. Season to taste before serving.