How To Make Kale Salad with Warm Cranberry Almond Vinaigrette
The warm cranberry vinaigrette gives this kale salad a hearty and complex flavor that’s so good you won’t even miss the cheeses, which is great for vegans.
Serves:
Ingredients
- 3tbspolive oil,divided
- 1shallot,peeled and thinly sliced
- 3clovesgarlic,coarsely chopped
- 1cupdried cranberries
- 2tbspred wine vinegar
- 2tsphoney
- ½lemon,juice and zest
- ⅛tspsalt
- ⅛tspblack pepper
- 1bunchkale,very thinly sliced
- ¼cupsliced almonds
- ¼cupblue cheese,or goat cheese, crumbled, optional
Instructions
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Heat 2 tablespoons of 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.
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Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.
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In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale for 1 minute until tender.
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Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.
Nutrition
- Calories: 299.01kcal
- Fat: 16.35g
- Saturated Fat: 3.28g
- Trans Fat: 0.00g
- Monounsaturated Fat: 9.95g
- Polyunsaturated Fat: 2.23g
- Carbohydrates: 37.68g
- Fiber: 5.01g
- Sugar: 25.39g
- Protein: 5.81g
- Cholesterol: 6.33mg
- Sodium: 192.69mg
- Calcium: 151.05mg
- Potassium: 397.04mg
- Iron: 1.51mg
- Vitamin A: 268.05µg
- Vitamin C: 66.14mg
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