Kale Salad with Warm Cranberry Vinaigrette
Ingredients
The salad
-
1
bunch
kale, very thinly sliced
-
1
cup
dried cranberries
-
¼
cup
sliced almonds
-
1
Tbsp.
olive oil
-
1/8
tsp.
salt
-
1/8
tsp.
black pepper
-
optional ¼
cup
crumbled blue cheese or goat cheese
The vinaigrette
-
3
Tbsp.
olive oil
-
1
shallot, peeled and thinly sliced
-
3
cloves
garlic, coarsely chopped
-
2
Tbsp.
red wine vinegar
-
2
tsp.
honey
-
juice and zest of ½
lemon
lemon
Instructions
- Heat 2 Tbsp. of olive oil in a large sauté pan over medium-high heat.
- Add shallot and sauté for at least 5 minutes until tender.
- Add garlic and sauté for 1 minute.
- Add cranberries, red wine vinegar, honey, lemon juice, and zest, then stir to combine.
- Season the mixture with salt and pepper.
- In a large bowl, toss the kale with 1 Tbsp. of olive oil and an extra pinch of salt, massaging the kale for 1 minute until tender.
- Add the cranberry/shallot mixture and almonds to the kale, and toss to combine.
- Serve topped with crumbled cheese if desired.
Nutrition Facts (estimated)
Servings
2-4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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