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.
2 teaspoons olive oil
4 cups thinly sliced Lacinato kale
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon grated orange rind
1/4 cup dried cranberries
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1.5 ounces crumbled goat cheese
How to Make It
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.
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.