Crunchy Kale Salad with Cranberry Vinaigrette

• Vegan
• Gluten free

• Produce

  • 1 Carrot, small
  • 1/4 cup Cranberries, dried
  • 1 bunch Kale
  • 1 Shallot

• Condiments

  • 2 tbsp Cranberry sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/4 cup Pecans

Found on sarahscucinabella.com

Description

Ingredients

• 1 bunch kale (recommended: lucinato)
• 1 carrot, small chopped
• ¼ cup dried cranberries
• ¼ cup chopped pecans
• 1 shallot, finely chopped
• 2 tbsp cranberry sauce
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• salt and pepper, to taste

Directions

• Remove the kale leaves from the stems, discarding the stems. Chop the leaves into bite size pieces and place in a salad bowl. Add the carrot, dried cranberries, pecans and shallot. Toss to mix.
• In a small mixing bowl, whisk together the cranberry sauce, red wine vinegar and olive oil. Taste, and season with salt and pepper, as desired.
• Pour the dressing over the salad and toss to combine. Let sit 5 minutes, then toss again before serving. Enjoy.