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Kale Salad with Cranberry Vinaigrette

Prep time 15 mins
Cook time 10 mins
Yield Serves: 6

Ingredients

  • 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

Nutrition 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

How to Make It

  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.