It’s that time of the year again! Leaves are turning brown, everything is pumpkin-spiced, and Thanksgiving is just around the corner. This week is also my reading week at school, so I get to have some time to cook/bake again 😀
Here’s a dish inspired by Laura Vitale’s Kale with Cranberries and Balsamic. This is one of my favorite ways to cook kale, and the cranberries give the dish some sweetness and a Thanksgiving feel to it. I added pasta (I’m not really sure what type of pasta I used, but it’s a cool shape!) and some toasted walnuts to Laura’s recipe. I love the combination of ingredients, and I think it makes such a light and healthy autumn-themed dish, in contrast to Thanksgiving dishes which tend to be very heavy. If you like, you can finish it off with a sprinkling of some Parmesan cheese.
This dish could be part of the Thanksgiving table as a light alternative, or if you’re looking for a recipe to make using leftover turkey, it can be included to the dish as well for added protein.