Cranberry Kale Salad
This is almost as simple as it gets for a fall salad, but it’s darn delicious. I recently came across this great Buzzfeed article here, and it made me want to try SO many dishes with fall ingredients! This simple salad features kale and cranberries which are in season right now, but spices it up with a lemon vinaigrette, roasted pine nuts and shaved parmesan cheese.
This may be the first recipe I’ve made with fresh cranberries. I always go for the dried variety for salads and the like, but thought I’d give the fresh ones a go since they’re in season. My experience was that they are a LOT less sweet than dried cranberries, but I sort of enjoyed the tangy sourness in a salad. It was a great new experience, but definitely not for everyone (my friend didn’t like them all that much unfortunately).
This salad is a great appetizer, side dish or even a full meal. It also pairs great with Chardonnay (I clearly know from experience…). Happy fall everyone, and…
Kale Cranberry Salad
1 Bunch Curly Kale, chopped
3/4 Cup Fresh Cranberries
1/4 Cup Shaved Parmesan
1/4 Cup Pine Nuts
Roast the pine nuts over medium heat in a pan, stirring occasionally until golden brown. Set aside to let cool. Combine kale, cranberries and parmesan. Add pine nuts.
2 Tbsp Fresh Lemon Juice
2 Tbsp Olive Oil
Salt & Pepper to Taste
1 Clove Garlic, minced
Mix all ingredients together in a small bowl and mix into the salad.