Holiday Kale Salad Recipe

Name: Holiday Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh cranberries; 4 - 5 cloves garlic, unpeeled; 1 tablespoon olive oil; Salt and ground black pepper; 1/3 cup olive oil; 2 teaspoons finely shredded lemon peel; 1/4 cup lemon juice; 4 1/2 teaspoons Dijon-style mustard; 4 cups chopped kale; 2 cups cooked wild rice, cooled; 1 small bulb fennel, cored and shaved or cut into very thin wedges; 1; c; cup chopped walnuts, toasted; 1/2; cup thinly sliced red sweet pepper; 1/2; cup thinly sliced red onion

Servings: persons

2 cups fresh cranberries
4 - 5 cloves garlic, unpeeled
1 tablespoon olive oil
Salt and ground black pepper
1/3 cup olive oil
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
4 1/2 teaspoons Dijon-style mustard
4 cups chopped kale
2 cups cooked wild rice, cooled
1 small bulb fennel, cored and shaved or cut into very thin wedges
1
c
cup chopped walnuts, toasted
1/2
cup thinly sliced red sweet pepper
1/2
cup thinly sliced red onion

1
directions
2
1. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place cranberries and garlic cloves on pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with 1/4 teaspoon each salt and pepper. Roast, uncovered, 20 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly. Remove garlic peels. Chop garlic.
3
2. For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt and ground black pepper.
4
3. In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat. makes 9 cups (about 12 servings).

734

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups fresh cranberries, 4 - 5 cloves garlic, unpeeled, 1 tablespoon olive oil, Salt and ground black pepper, and more.

Yes, Holiday Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Holiday Kale Salad

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