Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
Pack in the protein with white bean and kale to make a heart-healthy salad. Top it off with seasonal cranberries and crumbled goat cheese.
Serves 4 (serving size: 3/4 cup)
1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.
2. Combine 2 tablespoons olive oil, vinegar, and orange rind in a bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with cranberries, salt, and pepper; toss to combine. Top with crumbled goat cheese.