Holiday Cranberry Kale Salad

*Serves 8–10

This salad keeps well and is great for leftovers the next day! Add some greens to your Christmas dinner, or bring something healthy to the office potluck. With the applesauce and maple syrup in the dressing, plus the dried cranberries, there is a sweetness to this salad that even our kids will eat this salad.


Pecan Parmesan

  • 1/2 cup pecans
  • 1.5 tsp nutritional yeast
  • 3 tsp olive oil
  • Pinch sea salt


In a food processor mix all ingredients together and process until crumble and combined.

Salad Dressing

  • 1/3 cup Apple cider vinegar
  • ¼ cup lemon juice
  • ¼ cup maple syrup
  • 1 Tsp cinnamon
  • Pinch sea salt
  • ¼ cup olive oil
  • ¼ cup apple sauce
  • 1–2 tsp minced ginger

Mix all ingredients together in a mason jar and shake well.


  • 2–3 large bunches of kale destemmed and torn or cut into bite-sized pieces
  • 1 large apple cored and finely chopped
  • ½ cup dried cranberries
  • ¾ cup pomegranate arils (fresh or frozen)

To assemble the salad

Place the kale in a large bowl and pour on half of the dressing. 

Using your hands, massage the dressing into the kale leaves until fully coated to allow the kale to soften. If requires more dressing add more and continue to massage.

Add the pomegranate seeds, chopped apple and dried cranberries.

Sprinkle the pecan parmesan over the salad when ready to serve.  

(Original recipe from Angela Liddon has been modified)

Oatmeal Bars

These oatmeal breakfast bars are great for breakfast, as a snack for kids’ lunches (if you opt for the nut-free version), or fuel for a long hike or training session. *Makes 8-10 bars


  • 1 ½ cups Stoked Oats, Run of the Mill Quick Oats or regular rolled oats
  • 1 ¼ cups oat flour (you can make your own by blending rolled oats until flour like consistency in high powered blender)
  • ¼ cup seeds or chopped nuts of choice (pumpkin seeds, sesame seeds, hemp seeds, slivered almonds, chopped cashews etc)
  • ¼ cup of chocolate chips, dried blueberries, dried cranberries, dried apricots etc
  • 1.5 teaspoon cinnamon
  • Pinch sea salt
  • ⅓ cup milk of choice
  • ⅓ cup brown rice syrup
  • 2 Tablespoons pure maple syrup
  • 1 tsp pure vanilla


  1. Preheat oven to 350F and line an 8×8 pan with parchment paper
  2. In a large bowl, combine the rolled oats, oat flour, seeds or nuts, chocolate chips or dried fruit of choice, cinnamon, sea salt, and nutmeg.
  3. In a separate bowl, combine the milk, brown rice syrup, maple syrup and vanilla.
  4. Add the wet and dry ingredients together and stir until well combined.
  5. Transfer the mixture to the prepared pan, and press it down until evenly distributed.
  6. Using a sharp knife, cut to mark out the bars in either 8–10 bars (depending on the size of bars you would like), before you bake them to make it easier to cut and remove the bars once baked.
  7. Bake for 20 minutes, then remove from oven and let bars cool in pan. Once cool, use a sharp knife to fully cut the bars and remove from the pan.
  8. Store in an airtight container for several days, or wrap individually and freeze to pull out for your next adventure.

Stoked Oats Discount Code

Use the code WILDYUKON10 or follow this link to get a discount on your next purchase with Stoked Oats!