Tuesday, September 6, 2016

Kale Salad with Cranberries, Almonds, and Goat Cheese

 Got this recipe from Mo, and SOOOO good!!!  Ross had it the next day even and said it still was really good, except all his coworkers were making fun of him for eating kale :)
Serves 4: 1 green, 1 blue, ¼ purple

1/3 cup sliced raw almonds
2 tablespoons red wine vinegar
2 tablespoons orange juice
1 tablespoon Dijon mustard
1 teaspoon minced shallot
1 garlic clove, minced
Kosher salt
Freshly ground black pepper
2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
1/3 cup dried cranberries
4 ounces goat cheese

Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season to taste with salt and pepper.

In a large bowl, toss the kale, toasted almonds, dressing and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.

Make Ahead

The almonds can be toasted and stored in an airtight container for up to a week. The dressing can be made and refrigerated for up to a week. 

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