Kale Salad with Cranberry Vinaigrette

Super easy and healthy salad featuring kale, chopped hazelnuts, cranberry sauce and cranberry vinaigrette. Perfect for the fall season!

Fresh and crispy kale salad with cranberry vinaigrette.
Photo by Laverne J.
Fresh and crispy kale salad with cranberry vinaigrette.
Fresh and crispy kale salad with cranberry vinaigrette.

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup hazelnuts

  • 1

    bunch kale, about 1 pound 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

Directions

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. 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 teaspoon 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: