Kale Salad With Warm Cranberry Vinaigrette


  • 3 Tbsp. olive oil, divided

  • 1 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 bunch kale, very thinly sliced

  • 1/4 cup sliced almonds

  • (optional) 1/4 cup crumbled blue cheese or goat cheese


  1. Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.

  2. In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.