Kale Salad with Cranberries, Almonds, and Goat Cheese

Name: Kale Salad with Cranberries, Almonds, and Goat Cheese
Total time: 15 min
Ingredients: 1/3 cup sliced raw almonds; 2 tablespoons red wine vinegar; 2 tablespoons orange juice; 1 tablespoon Dijon mustard; 1 teaspoon minced shallot; 1 garlic clove, minced; Kosher salt; Freshly ground black pepper; 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise; 1/3 cup dried cranberries; 4 ounces goat cheese

5.0

(4,935)

4 Reviews

This hearty kale salad with dried cranberries, sliced almonds, and fresh goat cheese is a wonderful side salad for Thanksgiving or any time of the year.

By Emily Farris

Updated on December 22, 2022

Active Time:

10 mins

Total Time:

15 mins

Yield:

6 servings

Ingredients

1/3 cup sliced raw almonds
2 tablespoons red wine vinegar
2 tablespoons orange juice
1 tablespoon Dijon mustard
1 teaspoon minced shallot
1 garlic clove, minced
Kosher salt
Freshly ground black pepper
2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
1/3 cup dried cranberries
4 ounces goat cheese

Directions

Maxwell Cozzi

Ingredients.
Maxwell Cozzi

Preheat the oven to 400ºF. Spread the almonds evenly on a sheet pan and bake for 5 minutes, or until lightly browned.
Maxwell Cozzi

Whisk together the vinegar, orange juice, mustard, shallot, and garlic for the dressing. Season to taste with salt and pepper.

Maxwell Cozzi

In a large bowl, toss the kale, toasted almonds, dressing, and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.
Maxwell Cozzi

Make Ahead

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.