Posted on by Paula Gallagher
This coming weekend is always a little bittersweet. Here in Canada, our family celebrates Thanksgiving, but we also close down our cottage for the winter every year at this time. For us, this is the true marker of summer end, and the beginning of cold weather. But it is also usually the nicest weekend to be at our cottage. Crisp cool mornings, beautifully colored leaves, no bugs, and the best part... Thanksgiving dinner! We have a rustic, yet fairly traditional Thanksgiving dinner with turkey, stuffing, potatoes, corn, and this year, kale salad with cranberry dressing. I had this at a friend’s house the other night – it was delicious and the perfect complement to a traditional meal. Kale is a winter collard and at only 36 calories per cup, it provides a boat-load of nutritional goodness. Every serving of kale provides:
- Over 10% of our RDA for calcium and copper
- 25% manganese
- 88% vitamin C
- 192% beta carotene
- A whopping 1,325% vitamin K (required for blood clotting)
- 6 cups of kale (take off stems and tear into small bite-sized pieces)
- 1/4 cup roughly chopped pecans
- 1 cup fresh cranberries
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1/2 tsp ground black pepper
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 2 Tbsp extra-virgin olive oil
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