Kale salad with warm cranberry almond vinaigrette
Indulge in the vibrant flavors of kale salad with a cozy touch of warm cranberry almond vinaigrette. A delightful blend of sweet and savory sensations awaits!
Ingredients:
- 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
Instructions:
- Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook shallot for about 5 minutes until soft. Stir in garlic and cook for another minute. Next, mix in cranberries, red wine vinegar, honey, lemon juice and zest. Stir well to blend all ingredients. Season with salt and pepper. Prepare the kale salad.
- In a big bowl, coat the kale with olive oil and a bit more salt, then gently massage the kale with your hands for about a minute until it softens. Add the cranberry and shallot mix as well as almonds, then mix everything together. If desired, top it off with crumbled cheese before serving.
Summary:
- Calories: 1048 kcal
- Fat: 40 g
- Protein: 21 g
- Carbs: 175 g
- Potassium: 1329 mg
- Magnesium: 162 mg