Kale Salad with Warm Cranberry Almond Vinaigrette

This healthy kale salad is topped with a warm cranberry almond vinaigrette.

• Prep Time: 2 minutes
• Cook Time: 8 minutes
• Total Time: 10 minutes
• Yield: 2 -4 servings 1x

Ingredients

• 3 Tbsp. olive oil, divided
• 1 shallot, peeled and thinly sliced
• 3 cloves garlic, coarsely chopped
• 1 cup dried cranberries
• 2 Tbsp. red wine vinegar
• 2 teaspoons honey
• juice and zest of half a lemon
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 bunch kale, very thinly sliced
• 1/4 cup sliced almonds
• (optional) 1/4 cup crumbled blue cheese or goat cheese

Instructions

1. Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.
2. In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.