Holiday Kale Salad

  • Servings : 12
  • Prep Time : 0m
  • Cook Time : 12m
  • Ready In : 0m
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1. Preheat oven to 375 degrees. Line baking sheet with foil. Place cranberries & garlic cloves on pan. Drizzle with 1 Tbs olive oil; sprinkle with salt and pepper. Roast, uncovered for 20-35 minutes or until garlic is soft and cranberries are browned at the edges and wrinkled. Cool, remove garlic peels and chop garlic.

2. For dressing; combine remaining oil, lemon juice, mustard and lemon peel in covered container and shake, season with salt and pepper.

3. In large bowl, combine cranberries, kale, fennel, peppers and onion; toss with dressing to coat. Sprinkle with nuts.


  • 2 cups fresh cranberries
  • 4-5 cloves of garlic unpeeled
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 Tbs Dijon mustard
  • 2rsp fresh lemon peel
  • 1 bunch kale chopped w/o stems
  • 1 am bulb fennel cored & shaved or cut in very thin wedges
  • 1 cup chopped walnuts toasted
  • 1/2 cup thinly sliced red pepper & red onion


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Recipe Comments

Comments (3)

  1. posted by Amy on December 1, 2012

    Burned the cranberries. Baked for only 20 minutes and they burned. Does the garlic get mixed in with dressing?

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