Menu Enter a recipe name, ingredient, keyword...

Kale Salad with Cranberry Vinaigrette

By

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

Google Ads
Rate this recipe 4.5/5 (4 Votes)

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

Details

Servings 6
Preparation time 15mins
Cooking time 25mins

Preparation

Step 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.

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.

You'll also love

Review this recipe

Festive Cranberry Jell-O Salad Christmas Cranberry Salad