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Came across this recipe the other day. It's so Christmasy! Isn't it beautiful? Cardamom is always such a pleasant surprise. This salad is tart, sweet, and a crunchy blend of goodness. What will you be serving up this holiday season? Serves: 6 / Approved for P1, P2, P3 and P4) INGREDIENTS: 1/2 cup unsweetened dried cranberries 1/4 cup fresh unsweetened apple juice DRESSING: Zest from 2 medium navel oranges Juice from those 2 oranges after the sections have been removed 1-1/2 tablespoons champagne vinegar 2 tablespoons chopped fresh mint 1 tablespoon agave nectar or honey (Stevia to taste for P2) 1-2 drops Cardamom Essential Oil from DoTerra 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil SALAD: 1 bunch Tuscan kale, washed, trimmed and chopped Orange sections left over from dressing 1 cup of 1/2-inch cubed jicama 1/2 cup toasted, chopped walnuts 1/3 cup pomegranate seeds DIRECTIONS: Stir the cranberries and port together in a small saucepan over medium-high heat. Bring just to a boil and turn off the heat. Steep the cranberries while you make the dressing. After zesting and removing the sections from the oranges, squeeze the juice from the pulp into a small bowl. Whisk in the vinegar, mint, agave nectar, honey or stevia, cardamom, salt and pepper. Whisk in the olive oil. Set aside while you prepare the salad. Place the chopped kale in a large salad bowl. Cut the orange sections into bite size pieces and add to the kale. Add the jicama and walnuts. Drain the steeped cranberries and add them to the salad bowl. Drizzle with the dressing and toss. Divide salad between six salad plates. Sprinkle with pomegranate seeds and serve. *adapted recipe and photo from

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