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

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today