October 11, 2023

Wilted Kale and Couscous Salad with Carrots and Cranberries

This post was originally published here on October 12, 2015. I’ve since updated the text and photographs. This colorful salad will add some brightness to your Fall and Winter dinner routine!

I think I’m a lazy Summer salad person. Maybe it’s because all the fruits and vegetables are so fresh and abundant, that I default to throwing everything haphazardly into a big bowl and calling it good (which it is, btw). Also, it’s hot in the Summer and I don’t like to labor too much in the kitchen when it’s hot.

But now that we’re into Fall, I’m really enjoying taking the time to me a bit more intentional with my salad assembly. It’s fun to play with all the colors and flavors of a new season!

This Wilted Kale and Couscous Salad with Carrots and Cranberries highlights one of my favorite Fall and Winter ingredients: fresh cranberries. I think fresh cranberries (not dried cranberries) are highly underrated and get a bad rap from people’s weird hang-ups about cranberry sauce. But I love their tart flavor and vibrant color. They are a welcome addition to savory and sweet dishes. And they make this Wilted Kale and Couscous Salad with Carrots and Cranberries really come alive.

The method for preparing this salad is a bit different. You start by partially cooking the couscous. Then you’re going to add in the sliced carrots and let them cook while the couscous finishes. Next, while the couscous and carrots are still warm, stir in the kale and let it wilt. Finally, finish the salad with some fresh dill (this add so much flavor, so don’t skip it!) and your chopped cranberries.

You can serve this Wilted Kale and Couscous Salad with Carrots and Cranberries warm or at room temperature. And the leftovers are great, too!

Cheers,

Liz

Get the Recipe:

Wilted Kale and Couscous Salad with Carrots and Cranberries

At a Glance:

Yield: Serves about 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 1 cup fresh cranberries, thawed if frozen
• 1 tablespoon granulated sugar
• 1 1/2 cups water
• 1 cup pearl couscous
• 2 cups peeled and sliced carrots
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1/2 tsp. salt
• 4 cups thinly sliced kale leaves
• 1 tablespoon fresh dill, chopped
• 1-2 tablespoons extra-virgin olive oil

Instructions

1. In your food processor with the blade attachment, pulse together the cranberries and sugar until the cranberries are finely chopped. Set aside.
2. Bring the water to a boil in a medium-large saucepan. Add the couscous. Reduce the heat to maintain and simmer and cook, covered, for 4 minutes. Then stir in the carrots, vinegar, maple syrup and salt. Cover and cook for an additional 5-6 minutes, or until most of the liquid is absorbed.
3. Remove the saucepan from the heat. Add the kale and stir to combine. The residual heat will wilt the kale. Let rest for 5-10 minutes, then stir in the dill, olive oil and chopped cranberries.
4. Serve warm or at room temperature. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.