Kale Salad with Cranberry Vinaigrette

Kale Salad with Cranberry Vinaigrette
Serves: 6


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1/2 cup hazelnuts
1 bunch kale, about 1 lb. before trimming
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
2 tablespoons cranberry sauce
2 tablespoons olive oil
2 tablespoons canola oil
1/4 cup dried cranberries, optional


Prep: 15 Minutes
Cook: 10 Minutes

1. Preheat oven to 375°F. Spread hazelnuts on a large rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a clean kitchen towel; rub vigorously to remove skins (don't worry if some remain). Allow to cool completely, then coarsely chop.

2. Remove tough stems from kale. Working with a few leaves at a time, roll into a cylinder; cut crosswise into thin strips.

3. Combine vinegar, mustard and 1/4 tsp. each salt and pepper in a large bowl. Whisk until salt has dissolved. Add cranberry sauce and whisk until well blended. Slowly whisk in both oils.

4. Add kale and nuts to bowl with dressing; toss well. Season with salt and pepper. Garnish with dried cranberries, if desired.

Created date

October 2014

Nutritional Information

Calories 200
Fat 17 g
Satfat 2 g
Protein 4 g
Carbohydrate 12 g
Fiber 3 g
Cholesterol 0.0 mg
Sodium 152 mg