Go Back
Print

Winter Kale Salad with Cranberry Vinaigrette

A festive salad with kale served with a fruity cranberry dressing! Perfect for Christmas or Thanksfiving as a side or a stqarter.

Course Appetizer, Side Dish
Cuisine American
Keyword cranberry dressing recipe, salad with cranberry dressing, warm kale salad recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -6 servings
Calories 260 kcal
Author Denisse

Ingredients

for the cranberry vinaigrette:

  • 1/4 cup cranberry sauce
  • 1 Tbsp. shallot diced
  • 2 Tbsp. freshly squeezed orange juice
  • 2 Tbsp. white balsamic vinegar
  • 1 tsp. dijon mustard
  • 1/2 cup olive oil
  • salt
  • freshly ground pepper

for the salad:

  • 1 bunch kale stems removed and leaves torn into small pieces
  • 2 Fuyu persimmons thinly sliced
  • 3 Satsuma tangerines segmented
  • 1/4 cup toasted hazelnuts chopped
  • 1/4 cup crumbled bacon

Instructions

  1. For the salad dressing, add cranberry sauce, shallot, orange juice, vinegar and dijon in a food processor and pulse until smooth. With the motor running, gradually add olive oil and blend until emulsified. Season with salt and pepper.
  2. Add kale to a large salad bowl and pour vinaigrette over kale. You may end up with extra vinaigrette; if so simply reserve for another use. Massage kale leaves gently with hands or tongs to evenly distribute vinaigrette and soften kale. Add remaining salad ingredients and toss together just before serving.

Recipe Notes

If you don’t have any cranberry sauce you could certainly substitute fresh cranberries- just be sure to add a bit of sweetener such as honey or agave to offset the tartness (and avoid puckered lips from your guests).