Vegan, gluten free, and perfect for pot lucks, this salad has it all. Prepare your brown rice the day before, then toss it with freshly washed kale, cranberries, pecans, and a homemade vinaigrette.

I made a big batch of this last weekend and enjoyed it for lunch several days running. I didn't have any radishes, but it didn't seem to suffer too badly from their omission. Come to think of it ...

Salad:2 cups butternut squash, cubed2 tbsp oil1/2 cup chopped pecanssalt & pepper to taste2 bundles kale, de-stemmed and chopped1/2 cup dried cranberries1/2 cup blue cheese, crumbledApple Mustard ...

Preheat the oven to 350°. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. In another bowl, whisk the confectioners' sugar, cayenne and 1 1/2 teaspoons of salt.

Transfer kale to large bowl. Sprinkle a small pinch of sea salt over the kale. Massage the leaves with your hands by lightly scrunching big handfuls at a time until the leaves are darker in color ...

1. Place the kale in a large serving bowl. Drizzle the lemon juice and olive oil over and sprinkle the salt. Rub the oil, lemon juice and salt into the leaves for 1 minute to coat and slightly soften.

Kale salad with cranberries and walnutsTotal time: About 30 minutesServings: Serves 4 to 6Note: Adapted from “Love Soup” by Anna Thomas. Dinosaur kale is also known as black, Tuscan or ...