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5 from 73 votes

Kale Salad with Warm Cranberry Almond Vinaigrette

This healthy kale salad is topped with a warm cranberry almond vinaigrette.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: salad dressing, thanksgiving, vegetarian
Servings: 2 -4 servings

Ingredients

  • 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

Instructions

  • Heat 2 Tbsp. 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. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season 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. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.