As many of you know, I post recipes with the seasons so I normally would post salad type dishes during the warmer months. However, this salad would fit my ‘Eating with the season’ motto so I thought it would be a great time to share it now. Kale actually thrives in cold weather garden. Here the kale is topped with the warm zesty cranberry vinaigrette dressing and is a lovely addition during the holidays. Enjoy!

RECIPE

Ingredients

3 Tbsp olive oil, divided
1 larger shallot, peeled and thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 Tbsp red wine vinegar
2 teaspoons honey
juice and zest of half a lemon
1/8 tsp salt
1/8 tsp black pepper
1/2 – 1 bunch kale, thinly sliced
1/4 cup sliced almonds
1/4 cup crumbled blue cheese or goat cheese (optional)

Directions

Slice the shallots
In a medium sized pan saute them in a little olive oil for about 5 minutes. Add the garlic for minute, stir. Add the wine vinegar, cranberries, honey and the lemon juice and zest, mix. Season with salt and pepper to taste. Set aside.
Wash and take large veins off of the kale so you are left with the delicate leaves only. Discard the veins.
In a large bowl, drizzle a little olive oil and salt on the kale leaves. Mix with two large spoons. Massage the leaves until tender. This just means to take a leaf in your hand and rub it in-between your thumb and index finger to soften the leaves and to get the oil onto the leaves.
Add the shallot/cranberry mixture from earlier and the sliced almond slievers. Toss to combine.
Serve with crumbled cheese if you wish.

enjoy!