Cranberry Kale Salad

kaleMy client, Jill gave me this recipe and I’ve already made it 4 times in the last month.  So, I thought it would be a great one to pass along.  It is a crowd pleaser 🙂  Even the kids enjoyed it.  It super easy and pretty presentation. The best part – you can make it the night before!
It also tastes great for days after too.

 

 

 

 

Salad Dressing:

  • 1/4 cup fresh lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp minced shallot
  • 1 garlic clove, minced
  • 1/4 tsp sea salt
  • 1/8 tsp ground pepper
  • 1/2 cup olive oil

Salad:

  • 2 large bunches of Tuscan kale (washed, de-stemmed and chopped up small) – I don’t like to buy the bags already chopped because they have the big veins in it and its hard to pick them all out.
  • 10oz bag of shredded brussel sprouts (I buy from Trader Joes)
  • 1 cup Pecorino cheese, grated
  • 1/2 cup chopped nuts (I used pecans this time and sometimes almonds)
  • 1/2 cup dried cranberries

Combine salad dressing ingredients and whisk together.  Set aside.  Wash and de-stem kale, cut into bite size pieces. Mix in brussel sprouts, pecorino cheese and dressing.  Toss well.  Before serving add in cranberries and nuts.

3 Comments on Cranberry Kale Salad

  1. Amy
    January 9, 2016 at 8:30 pm (2 years ago)

    Made this for a party and got rave reviews. It keeps for days in the fridge.

    Reply
  2. Cindy
    January 19, 2016 at 6:53 pm (2 years ago)

    Love this and my husband who doesn’t like kale or brussel sprouts loves it, too. I also made it for a party and was a hit.

    Reply
  3. Jennifer
    January 20, 2016 at 3:32 am (2 years ago)

    This salad is amazing and addicting!

    Reply

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