Author Notes
Super-quick, loaded w/ nutritional goodness, & absolutely delish! Kale, dried cranberries, OJ, orange zest, & almonds. —Holly
Ingredients
- For The Salad:
-
1/2 cup
sliced almonds
-
1
bunch of kale, washed, stems removed, torn into 2-inch pieces
-
1 cup
dried cranberries
-
zest from one orange
- For The Dressing:
-
3 tablespoons
orange juice
-
3 tablespoons
cranberry juice
-
3 tablespoons
white balsamic vinegar, or apple cider vinegar
-
1 teaspoon
honey or maple syrup
-
1/8 teaspoon
salt
-
1/8 teaspoon
pepper
Directions
-
Place almonds on small baking sheet and toast at 350 until slightly browned, about 3-5 minutes (watch them closely so they don't burn!). Meanwhile, zest the orange, rinse, dry, and tear the kale into 2-inch pieces.
-
Juice the orange into a small bowl or salad dressing shaker, then add the other dressing ingredients and combine thoroughly.
-
In a large serving bowl, combine kale, almonds, and cranberries. Toss with the salad dressing until well-coated
-
Finish the salad with orange zest and serve.
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