On this Thanksgiving Eve I should be elbow deep in canned pumpkin or green bean casserole. Instead, I’m still thinking about the yummy kale salad we made last night and planning on noshing on the leftovers for dinner. (Don’t worry – there’s plenty of time for pumpkin pie tomorrow!)
I stumbled on this recipe a couple months ago and knew it needed to be in our regular salad rotation. We recently had a kale salad at a friends house and my entire family ate it right up. This recipe has a cranberry dressing, which is a favorite of my husband’s and one of the few salad dressings my children will even consider.
This salad comes together very quickly and is a nice variation to the boring iceberg (and more nutrtious, too!). You can vary it up with different cheeses; don’t feel bound to the blue cheese I had on-hand (I know some of you aren’t a fan). You could swap it out for goat cheese or even gorgonzola and this salad would still be delish. Feel free to do the same with the nuts. The original recipe calls for almonds but, again, I had walnuts on-hand so I went with those. Either works!
This salad would be a perfect pair for that leftover turkey you will be enjoying the day after Thanksgiving. The cranberry dressing is light but the kale is hearty and satisfying. So go ahead and make it this weekend and let me know what you think. Happy Thanksgiving to you!
3 Tbsp olive oil, divided
1 shallot, peeled and thinly sliced
3 garlic cloves, minced
1 cup dried cranberries
2 Tbsp red wine vinegar
2 teaspoons honey
juice and zest of half a lemon
1/8 tsp salt
1/8 tsp black pepper
1 bunch kale, chopped
1/4 cup chopped walnuts
1/4 cup blue cheese
Heat 2 Tbsp olive oil in a large saute pan over medium-high heat. Add the shallot and cook for 5 minutes or until soft. Add garlic and saute for about 1 minute. Be sure watch the garlic closely so it does not burn. Then add cranberries, red wine vinegar, honey, lemon juice and zest, and mix to combine. Finally, add in salt and pepper and remove from heat.
In a large bowl, toss the kale with the remaining 1 Tbsp of olive oil. Massage the oil into the kale to softened the leaves. Add in the cranberry dressing and mix well. Top with the crumbled blue cheese.