Kale Salad with Warm Cranberry Almond Vinaigrette

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Gimme some Oven

Total Time

10 minutes

Prep Time

2 minutes

Cook Time

8 minutes

Rating

(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

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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.

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.

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Kale Salad with Warm Cranberry Almond Vinaigrette

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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