Name: Kale and Cranberry Salad with Lemon Vinaigrette
Prep time: 30 min
Total time: 30 min
Ingredients: 1 large bunch of curly kale; 3/4 cup dried unsweetened cranberries; 3/4 cup walnuts (toasted and coarsely chopped); 3/4 cup parmesan reggiano (freshly grated); 2 tsp lemon zest; 2 Tbsp fresh lemon juice; 2 Tbsp white wine vinegar; 1 Tbsp Dijon mustard; 1 Tbsp honey; 1 clove garlic (minced); salt and freshly ground black pepper (to taste); 1/2 cup extra virgin olive oil

Kale and Cranberry Salad with Lemon Vinaigrette

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Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Keywords Gluten Free, Vegetarian

Difficulty Easy

Servings people

Prep Time 30

Total Time 30

Wine Pairing

Argami Old Vines Verdejo

Kale is one of my favorite greens. Some people really don't like it, but I dare them to try this salad. My dad, who generally loves greens, hates kale, but LOVES this salad. The secret is to chop it up really small: it's easier to eat that way and holds the dressing well. There is a lot of dressing for this recipe, but do not be thrown by that. It softens up the kale a bit, while letting it retain its crunch, and makes it a rich juicy salad. For this reason, it is very filling, but also very healthy, the olive oil a great healthy fat and the kale chock full of vitamins C and K, calcium, fiber, and anti-carcinogens.

Servings: people

Calories: 556kcal

Ingredients

Kale Salad

1 large bunch of curly kale
3/4 cup dried unsweetened cranberries
3/4 cup walnuts toasted and coarsely chopped
3/4 cup parmesan reggiano freshly grated

Lemon Vinaigrette

2 tsp lemon zest
2 Tbsp fresh lemon juice
2 Tbsp white wine vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
1 clove garlic minced
salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil

Instructions

Toast the walnuts in a dry skillet until lightly blackened in spots. Set aside.
Finely chop the kale and place it in a large salad bowl. Toss in the cranberries and parmesan. Coarsely chop the nuts once cool, and toss into the salad.
To make the vinaigrette, whisk together the first 8 ingredients. Add the oil in a slow stream, whisking constantly with a fork until emulsified and smooth. Pour the dressing over the salad and toss until the kale is evenly coated. Serve immediately with an extra sprinkling of parmesan or refrigerate until ready to eat.

Nutrition