Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.
Yields 4-5 servings
6 cups kale, de stemmed and sliced – need
3 Tbsp. avocado oil
1/4 tsp. Vitacost Himalayan Fine Pink Salt
1/2 cup Vitacost organic walnuts
2 clementine oranges
1/2 cup cranberries
1-1/2 tsp. lemon juice
2 garlic cloves, minced
1 Tbsp. shallot, minced
1 Tbsp. agave
1 Tbsp. apple cider vinegar
- In a large bowl, add the kale and massage with a drizzle of olive oil for 1-2 minutes, until tender.
- In a small pan, add the oil and shallots and sauté for 2 minutes. Then add the garlic, lemon juice, garlic, agave, and apple cider vinegar. Cook for 1-2 minutes on low and remove from heat.
- Place the clementine wedges and walnuts onto the salad. Drizzle the slightly warm vinaigrette over the salad and give a good toss.
Chef’s tip: If you would like to add pomegranate seeds, they would be a delicious touch to this salad!
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