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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Nutrition Facts

200 calories; fat 17g; saturated fat 2g; protein 4g; carbohydrates 12g; fiber 3g; cholesterol 0mg; sodium 152mg.
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