Kale Salad with Cranberry Vinaigrette and Walnuts
Kale Salad with Cranberry Vinaigrette and Walnuts is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 8 servings. For 66 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This side dish has 116 calories, 3g of protein, and 8g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up lacinato kale, raw honey, oranges, and a few other things to make it today. 1009 people were glad they tried this recipe. It is brought to you by Deliciously Organic. With a spoonacular score of 100%, this dish is spectacular. Try Massaged Kale Salad with Rosemary Walnuts and Blueberry Vinaigrette, Cranberry Walnut Kale Salad with Cranberry Vinaigrette, and Fall Kale Salad With Cranberry Vinaigrette for similar recipes.
Servings: 8
Ingredients:
2 bunches Lacinato Kale, thick end stems removed and thinly sliced
4 tablespoons extra-virgin olive oil
2 oranges, divided
2 teaspoons raw honey
Equipment:
bowl
food processor
knife
measuring cup
whisk
Cooking instruction summary:
Place red onion in a bowl and cover with cold water. Set aside. Place cranberries in the bowl of a food processor and pulse 12-15 times until finely chopped.Using a sharp knife, place 1 orange on it's end and carefully cut the skin off. Then turn orange on it's side and thinly slice. Place orange slices in a salad bowl.Cut the other orange in half and using one half, squeeze out 1 tablespoon of juice into a measuring cup. Whisk in red wine vinegar, ginger, honey, sea salt and olive oil. Stir in cranberries. Cut remaining half of orange into thin slices and add to the salad bowl (or you can store it for later use).Place kale and walnuts in salad with sliced orange slices. Drain the onions and add to salad bowl. Pour vinaigrette over kale mixture and toss about 10 times until the leaves are glistening. Let salad sit at room temperature for 1 hour before serving.
Step by step:
1. Place red onion in a bowl and cover with cold water. Set aside.
2. Place cranberries in the bowl of a food processor and pulse 12-15 times until finely chopped.Using a sharp knife, place 1 orange on it's end and carefully cut the skin off. Then turn orange on it's side and thinly slice.
3. Place orange slices in a salad bowl.
4. Cut the other orange in half and using one half, squeeze out 1 tablespoon of juice into a measuring cup.
5. Whisk in red wine vinegar, ginger, honey, sea salt and olive oil. Stir in cranberries.
6. Cut remaining half of orange into thin slices and add to the salad bowl (or you can store it for later use).
7. Place kale and walnuts in salad with sliced orange slices.
8. Drain the onions and add to salad bowl.
9. Pour vinaigrette over kale mixture and toss about 10 times until the leaves are glistening.
10. Let salad sit at room temperature for 1 hour before serving.
Nutrition Information:
covered percent of daily need
