This hearty, healthy kale salad with dried cranberries, sliced almonds and fresh goat cheese is a wonderful side salad for Thanksgiving or any time of the year. Slideshow: Delicious Green Salads
Preheat the oven to 400º. Spread the almonds evenly on sheet a pan and bake for 5 minutes, or until lightly browned.
Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season to taste with salt and pepper.
In a large bowl, toss the kale, toasted almonds, dressing and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.
The almonds can be toasted and stored in an airtight container for up to a week. The dressing can be made and refrigerated for up to a week.