Kale Salad with Warm Cranberry Almond Vinaigrette


Serves: 2-4


Heat 2 tablespoons oil in a large sauté pan over medium-high heat. Add onion and sauté for at least 5 minutes or until tender.

Add garlic and sauté for 1 minute. Then add cranberries, vinegar, honey, lemon juice and zest; stir to combine. Season with salt and pepper.

In a large bowl, toss kale with olive oil and a pinch of salt. Massage kale with your fingers for 1 minute until tender. Add in cranberry/onion mixture and almonds, toss to combine.


3 tablespoon olive oil, divided

1 small onion, peeled and thinly sliced

3 cloves garlic, coarsely chopped

1 cup dried cranberries

2 tablespoon raspberry vinegar

2 teaspoons pure maple syrup

Juice and zest of half a lemon

1/8 teaspoon salt

1/8 teaspoon black pepper

1 bunch kale

¼ cup sliced almonds