Wait! Before you roll your eyes and think, “Great, another salad recipe!”, hear me out. This seemingly simple salad is immensely flavourful and packed with so much nutrition that will have your body (and your tastebuds) jumping for joy. We all know that kale is the superfood of the moment, and almonds are a great way to get a dose of healthy fats and satisfy hunger. But what you may not know is that the other main star of the show, cranberries, are also packed with vitamins and minerals. These tasty little gems are a rich source of vitamin C and fibre, and an amazing source of antioxidants and flavonoids, which help protect you from cancer and reduce the risk of heart disease and stroke. Sweet! While they are delicious in trail mix and served alongside a few slices of turkey, I’m loving them as a dressing over my beloved kale salad.
Kale Salad with Cranberry Vinaigrette
3 tbsp olive oil, divided
1 shallot, peeled and chopped
3 cloves garlic
1 cup dried cranberries
2 tbsp red wine vinegar
2 tsp agave
Juice and zest of half a lemon
Salt and pepper, to taste
1 bunch kale, very thinly sliced
Sliced almonds, to garnish
1. In a large sauté pan, heat two tablespoons of olive oil over medium heat. Add shallot and sauté until translucent, about 5 minutes. Using a microplane grater, grate the garlic into the pan and heat until fragrant, about 1 minute. Add the dried cranberries, vinegar, agave and lemon juice and zest. Stir to combine and season with salt and pepper.
2. In a large bowl, add the kale and drizzle with about 1 tbsp olive oil. Give your kale a good massage with your hands for about a minute, until it has softened.
3. Divide among four plates, top with the cranberry vinaigrette and top with a few sliced almonds.
[All photos are my own and not to be used without permission]