Kale Salad with Warm Cranberry Almond Vinaigrette
Total Time
10 minutes
Prep Time
2 minutes
Cook Time
8 minutes
Rating
5 out of 5 stars
(63)
Ingredients
2 - 4 servings
- 3 Tbsp. olive oil, divided
- 1 shallot, peeled and thinly sliced
- 3 cloves garlic, coarsely chopped
- 1 cup dried cranberries
- 2 Tbsp. red wine vinegar
- 2 teaspoons honey
- juice and zest of half a lemon
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1 bunch kale, very thinly sliced
- 1/4 cup sliced almonds
- (optional) 1/4 cup crumbled blue cheese or goat cheese
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Preparation
Step 1
Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.
Step 2
In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.
Step 3
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Chef's notes
The key to a good kale salad is taking an extra minute or two to massage the kale and soften it.
The cranberries will plump up just a bit while cooking, and will be extra sweet and juicy.
