Homemade Kale Salad with Warm Cranberry Vinaigrette
- Yield 2
- Prep 2 minutes
- Cook 8 minutes
- Total 10 minutes
Homemade Kale Salad with Warm Cranberry Vinaigrette is a salad recipe on Avoteb. The yield on the card is 2. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 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
- 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
- (optional) 1/4 cup crumbled blue cheese or goat cheese
Method
Warm 2 Tbsp. Oil in a large saute pan over medium-a hot burner. Tip in shallot and saute for at least 5 minutes or until tender. Tip in garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Salt with salt and pepper.
In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Tip in in the cranberry/shallot mixture and almonds, and toss to combine. Plate topped with crumbled cheese if desired.
