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Recipe

Kale Salad with Cranberry Vinaigrette

Scott Phillips

Servings: 4 to 6

The vinaigrette softens the raw kale leaves, so it’s essential to let this salad sit for at least 15 minutes before serving. The longer it sits, the more tender the kale will become.

Ingredients

  • 1/2 cup fresh cranberries, rinsed and picked over
  • 1 medium navel orange
  • 2 Tbs. red wine vinegar
  • 1 Tbs. cranberry juice
  • 1 Tbs. honey
  • 4 Tbs. extra-virgin olive oil
  • 2 tsp. finely grated peeled fresh ginger
  • Kosher salt and freshly ground black pepper
  • 5 oz. mature curly kale leaves, trimmed and coarsely chopped, or baby kale (5 cups)

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 10
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Pulse the cranberries in a mini or regular food processor until finely chopped, about fifteen 1-second pulses. Set aside.
  • Using a sharp paring knife, cut off the ends of the orange to expose a circle of flesh. Stand the orange on an end and pare off the peel and pith in strips. Quarter the orange lengthwise; slice each quarter crosswise into 1/4-inch-thick pieces.
  • Whisk together the vinegar, cranberry juice, and honey in a large bowl. Slowly whisk in the olive oil. Whisk in the ginger and chopped cranberries and season to taste with salt and pepper.
  • Toss the kale and the orange pieces in the dressing. Season to taste with salt and pepper. Let sit for 15 minutes to 1 hour before serving.

Reviews

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Reviews

  • Krispie | 11/24/2017

    It could be that no one at my party liked Kale but no one took more than one bite of this. It was worth a try but I won't make it again.

  • dgmlsmith | 01/08/2015

    This is a delightful winter salad. I made if for the second time this week. There are several varieties of kale out there and some less tough than others. I used red kale tonight with a little dinosaur kale cutting them into small pieces. I too used blood oranges because I can easily find them this time of year. We have a local vinegar maker, Virginia Vinegar Works that makes a sweet vinegar from blackberries and a Cabernet Franc grape and it's perfect in this vinaigrette. This salad will grace our table many times this winter. Thank you Maryellen Driscoll.

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