Holiday Kale Salad

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.

prep time:
cook time:12 min
ready in:
  • 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