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)

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.

(6 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Cranberries
IN THIS RECIPE
Navel Oranges
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Red Wine Vinegar
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Squash Blossoms

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Reviews (6 reviews)

Stardust4300 | 11/19/2018
I'm not a fan of an all kale salad so I use a variety of greens. The Cranberry Vinegarette is a "10" it's sooo delicious! I did add a few dried cranberries and some pecans or sliced almonds work well also!
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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What We're Cooking Now

Name: Kale Salad with Cranberry Vinaigrette
Yield: 4 to 6 servings
Cuisine: American
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)