If you’ve been around me in the last week, I’ve probably spewed Olympics knowledge all over you. I get slightly (okay extremely) obsessed every 2 years when the Olympics comes around. I’m just so fascinated by the stories, dedication, and sheer talent that these athletes possess. Last week I made a total gold medal-worth dish of Mac ‘n Cheese, but this week after seeing all of these fit people, I thought it was time for a salad. But not just any salad would do…it needed to be appropriate for Winter (or whatever is happening here in the Midwest when we have Fall, Winter, and Spring weather in one day). When I found this Kale Salad with Warm Cranberry Vinaigrette I stopped searching and went to the store.
Kale has started to become a bit of a household name these days, and it should. It’s super good for you and chock full of antioxidants and vitamins. Did you know it’s also an anti-inflammatory and can prevent and fight cancer?! See, now you want to run out and grab a bunch of kale, don’t you?! I did…I bought 3 bunches! Pretty sure I have a soup in mind I’ll be making soon.
But back to the salad, because it is worth talking about. First off, it’s easy to make. I made it over my lunch break with lots of time to spare. Just thinly slice a shallot and one bunch of kale (about 5 or 6 stalks), and coarsly chop 3 cloves of garlic. Then make the vinaigrette by sauteeing the shallots, adding the garlic soon followed by dried cranberries, red wine vinegar, plus the juice and zest of half a lemon.
Then move to the kale. I put it in a large bowl and you add 1 tablespoon of olive oil and a pinch of salt. Then it sounds a bit strange but trust me. You want to massage the oil and salt into the kale for 1-2 minutes. This makes a HUGE difference. Kale is pretty tough and slightly bitter and this process with the oil and salt helps soften the leaves a bit to make them easier to eat.
Finally add the cranberry vinaigrette you just made and some sliced almonds to the kale and combine. You can opt to add some goat cheese or blue cheese to it too. I am sure at this point, I’m totally transparent and the fact that I added goat cheese to my salad surprises no one. I actually was glad I did, because I think it really took the salad to another level with a little creamy texture to it.
I loved the idea of this kale salad. I’m always cooking my kale and I was excited to try it in an uncooked format, and it was delicious! Click here for the recipe and step by step directions…it was oh so good!!
A look back:
One year ago: Jalapeno Cream Cheese Poppers – An Appetizer I Can Get Behind
Two years ago: Chicken Enchiladas – Lightened Up Comfort Food
Three years ago: Granola Goodness!
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