Holiday Kale Salad

2012-11-25
  • Servings : 12
  • Prep Time : 0m
  • Cook Time : 12m
  • Ready In : 0m
  • PrintFriendly and PDF

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.

Ingredients

  • 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

Method


Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • The Ultimate Paleo Bolognese

    The Ultimate Paleo Bolognese

  • Shrimp and Cauifloweroni Casserole

    Shrimp and Caulifloweroni Casserole (Primal)

  • Processed with Moldiv

    Grilled Salmon with Salsa

  • 20141226-078

    Turkey Meatballs Braised in Tomato Sauce

  • dsc03141

    Strawberry Salad with Orange Balsamic Dressing and Pecans

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?

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow