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

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