Warm Kale Salad with Cranberry Dressing

Preheat the oven to 400 degrees F (200 degrees C).

Add the Kale (9 cups), Carrot (1/2), Cherry Tomato (3/4 cup), and Coconut Flakes (2 Tbsp) to the baking tray, drizzle with Olive Oil (2 Tbsp), season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp), and toss to coat evenly. Bake for about 15 minutes, giving a toss halfway.

While the kale is roasting, make the cranberry dressing. Heat a small pan with Olive Oil (1 Tbsp) over medium heat. Once hot, add Shallots (2) and Garlic (2 cloves), and saute until soft and fragrant.

Add Red Wine Vinegar (2 Tbsp), Dried Cranberries (4 Tbsp), Honey (1 Tbsp), Dijon Mustard (1 Tbsp), zest from Lemon Zest (1) and 1 Tbsp of Lemon Juice. Simmer for 2-3 minutes, turn off the heat.

Transfer the cooked vegetables to a large mixing bowl and add Almonds (4 Tbsp) and dressing. Toss to combine. Serve with Crumbled Feta Cheese (4 Tbsp) on top, and sprinkle with more chopped almond and coconut flakes.