Kale Salad with Warm Cranberry Almond Vinaigrette
 
Prep time
Cook time
Total time
 
I'm in love with this salad, and I think you will be too. Tons of flavor, textures, and all of the ingredients work harmoniously. Enjoy!
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
  • 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
  • juice and zest of half a Lemon
  • ⅛ tsp. Salt
  • ⅛ tsp. Black Pepper
  • 1 bunch Kale, very thinly sliced
  • ¼ cup sliced Almonds
  • (optional) ¼ cup crumbled Blue Cheese or Goat Cheese
Preparation Instructions
  1. Once you have your veggies prepped, the vinaigrette comes together in a snap. Get a medium or large pan and heat 2 tablespoons of olive oil over medium high heat. Then saute the shallots for about 4 or 5 minutes until they are tender. The garlic is added next and sauteed for another minute. Then in goes the cranberries, red wine vinegar, lemon juice and zest, and salt and pepper to taste. Stir it all together and then remove from the heat.
  2. Time for the kale. Place the thinly sliced kale into a large bowl and add 1 tablespoon of olive oil and a pinch of salt to it. Then massage with your hands for 1-2 minutes. The idea is for it to get tender, and you'll be able to tell as it does.
  3. Once the kale is tender, add the cranberry vinaigrette and sliced almonds and combine. When you serve the salad you can top with goat cheese or blue cheese. I opted for the goat cheese, which was delicious!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/kale-salad-warm-cranberry-almond-vinaigrette/