Kale Salad with Warm Cranberry Almond Vinaigrette


The South Arm Women Community Kitchen resumes after the spring break. For this kitchen, Michelle shared information on incorporating more protein into our diet.

Protein

In line with above, Michelle shared a salad with almond and feta cheese which is a good source of protein.

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This healthy kale salad is topped with a warm cranberry almond vinaigrette. The sweetness from the honey and shallot balanced well with the sourness of the vinaigrette and cranberry and the saltiness of the feta cheese.

Ingredients

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

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Source: gimmesomeoven.com


Instructions

IMG_3051Heat 2 tablespoons 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.
IMG_3066Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine.Season with salt and pepper.
IMG_3052In 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.
IMG_3068Add in the cranberry/shallot mixture and almonds, and toss to combine.
IMG_3072Serve topped with crumbled feta cheese if desired.

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