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Cranberry Kale Salad

Ingredients

  • 1 large bag Kale cleaned and cut in small squares or strips.
  • Orange sesame vinaigrette see recipe below
  • 3-4 Tbsp. crystallized ginger chopped*
  • 2 shallots sliced thin
  • 4 green onions thinly sliced, white and green part
  • 1/3 c. toasted pine nuts
  • 1/3 c. roasted and salted pumpkin seeds I bought mine already that way
  • 1/2 c. dried cranberries cherries or blueberries or more
  • 1 lb. bacon sliced in small strips, fried, set aside
  • Orange Sesame Vinaigrette
  • 1/4 c. orange juice
  • 1/4 c. white wine vinegar or apple cider vinegar
  • 1 tsp. soy sauce
  • 1 tsp. sugar
  • 1 Tbsp. honey
  • 1/4 tsp. ground ginger
  • 1/4 tsp. dry mustard
  • 1/2 c. vegetable or canola oil
  • 1 tsp. sesame oil
  • 2 Tbsp. toasted sesame seeds or more
  • 1/2 tsp. salt and pepper

Instructions

  1. If you kale has been pre-washed and cut into small pieces, place it in a large salad bowl. If it needs to be cleaned, wash under cold water and spin dry or blot with paper towels. Cut into small pieces about 1" squares.
  2. Add to the salad bowl, the cranberries, sesame seeds, the pumpkin seeds/pinenuts (or whatever nut you use), the shallots and green onions and the crystallized ginger. Save the bacon until right before serving.
  3. For the dressing mix the orange juice and vinegar. Stir in the soy sauce, sugar, sesame oil, honey and the ginger and mustard. Slowly whisk in the vegetable or canola oil. Salt and pepper to taste.
  4. About 20 minutes before you want to serve the salad, toss the kale mixture with enough of the Orange Sesame Vinaigrette to coat. You can use your hands if you want to "massage" the dressing into the kale. Just make sure it is coated well with dressing. You may not need all the dressing.