Cranberry Kale Salad
The original recipe from Nourishing Meals calls this Christmas Kale Salad, which I totally didn’t get until I started making it and at one point it looked like a wreath!
The kale in this salad never softened (they say it will soften after a half hour marinating in the dressing, but even the next day it was still pretty tough, so I would recommend using baby kale or else massaging the kale before you start) Here’s how it went!
– Place chopped kale leaves in a bowl with dried cranberries and chopped red onion
– Cover with the dressing made from mixing together:
— 1/4c orange juice
— 1/4c olive oil
— 2tbsp apple cider vinegar
— 1tsp mustard (they say dijon, I used chablis)
— 1/2tsp cinnamon – super interesting flavor addition, highly recommended!
— 2tsp orange zest
— 1/2tsp salt
That’s it! Unless you want to follow their suggestion of topping with roasted pecans. I did want to follow that suggestion, but in the process of roasting the pecans I burnt them. Twice. Oh well! Was still quite delicious.
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