Kale orange cranberry salad

Delight in this vibrant kale orange cranberry salad, bursting with zesty citrus flavors and a sweet-tart taste of cranberries. Ideal for a refreshing culinary experience.

Ingredients:

• 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
• 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

Instructions:

1. Spread almonds on a small baking tray and bake in a preheated oven at 180 °Cuntil they turn slightly golden, which usually takes about 3-5 minutes (keep an eye on them to prevent over-browning!). While the almonds are toasting, grate the outer peel of the orange, wash, pat dry, and rip the kale into pieces that are around 2 inches in size.
2. Squeeze the juice from the orange into a small bowl or a dressing mixer, then add the remaining ingredients for the dressing and mix them well.
3. In a large salad bowl, mix together the kale, toasted almonds, and cranberries. Coat the salad with the prepared dressing by tossing thoroughly until everything is well-covered.
4. Sprinkle the salad with the grated orange peel before serving.

Summary:

• Calories: 997 kcal
• Fat: 28 g
• Protein: 18 g
• Carbs: 191 g
• Potassium: 1524 mg
• Magnesium: 223 mg