Prep Time
15 Mins
Cook Time
10 Mins
Yield
Serves: 6

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

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