Winter Kale Salad with Cranberries and Cranberry Vinaigrette
This winter kale salad with cranberries is massaged with the lightest, most delicately sweet cranberry vinaigrette for a festive massaged kale salad everyone wants more of! free from: gluten/ wheat, soy, egg, fish, shellfish, peanuts (*can easily be made tree nut free, see recipe notes)
Whisk together cranberry vinaigrette ingredients in a small bowl. Alternatively, you can combine the cranberry vinaigrette ingredients in a small mason jar, seal tightly, and shake vigorously!
Place chopped kale in a large mixing bowl. Pour cranberry vinaigrette over the kale. Using freshly cleaned hands, massage the kale by tossing the kale in the vinaigrette and using your hands to rub the vinaigrette into the kale to help tenderize it. Cover and allow the kale to rest in the fridge at least 30 minutes (or overnight) to continue to tenderize.
Prior to serving, top with crumbled goat cheese, slivered almonds, and dried cranberries. Serve and enjoy!
Nut-Free Substitution: toast sunflower seeds instead of almonds.Dairy-Free Substitution: try adding sliced or cubed avocado or a creamy, vegan cheese alternative instead.Vegan Substitute: in addition to using a dairy-free substitute, you can easily sub maple syrup for honey.Nutrition information is calculated based on exact ingredients used and can vary with substitutions.This winter kale salad makes excellent leftovers and can be refrigerated in an airtight container. It is best used within 48 hours.