Serves a Crowd

Kale, Cranberry and AlmondĀ Salad

November 24, 2019
0 Ratings
Photo by ddvsg
  • Prep time 2 minutes
  • Cook time 8 minutes
  • Serves 8
Author Notes

This healthy kale salad is topped with a warm cranberry almond vinaigrette.
This is writing Kale salad —ddvsg

What You'll Need
  • 3 cups 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
  • 1/4 cup crumbled blue cheese or goat cheese optional
  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. Kale salad
  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.

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