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SideChef
Recipes
Warm Kale Salad with Cranberry Dressing
Recipe

17 INGREDIENTS • 5 STEPS • 25MINS

Warm Kale Salad with Cranberry Dressing

5
1 rating
Indulge in our Warm Kale Salad with Cranberry Dressing – the perfect post-workday refreshment! This autumn delight combines sweet, sour, and nutty flavors, featuring coconut and almonds for that extra crunch. Enjoy soft baked kale with crispy edges. Aloha, relaxation!
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Warm Kale Salad with Cranberry Dressing
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Indulge in our Warm Kale Salad with Cranberry Dressing – the perfect post-workday refreshment! This autumn delight combines sweet, sour, and nutty flavors, featuring coconut and almonds for that extra crunch. Enjoy soft baked kale with crispy edges. Aloha, relaxation!
25MINS
Total Time
$2.80
Cost Per Serving
Ingredients
Servings
2
US / Metric
Kale
9 cups
Kale
cleaned, stems removed, and roughly chopped
Cherry Tomato
3/4 cup
Cherry Tomato, halved
Carrot
1/2
Carrot, shredded
Almonds
1/4 cup
Almonds, toasted, roughly chopped
plus more for garnish
Crumbled Feta Cheese
1/4 cup
Crumbled Feta Cheese
Olive Oil
2 Tbsp
Coconut Flakes
2 Tbsp
Coconut Flakes
plus more for garnish
Salt
1/2 tsp
Cranberry Dressing
Dried Cranberries
1/4 cup
Dried Cranberries
Shallot
2
Shallots, thinly sliced
Garlic
2 cloves
Garlic, chopped
Lemon
1
Lemon, zested, juiced
zest of whole lemon and 1 Tbsp of juice needed
Red Wine Vinegar
2 Tbsp
Red Wine Vinegar
Honey
1 Tbsp
Dijon Mustard
1 Tbsp
Dijon Mustard
Olive Oil
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
509
Fat
35.6 g
Protein
12.3 g
Carbs
38.8 g
Add to plan
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Warm Kale Salad with Cranberry Dressing
Save
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
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.
step 3
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.
step 4
Add Red Wine Vinegar (2 Tbsp), Dried Cranberries (1/4 cup), Honey (1 Tbsp), Dijon Mustard (1 Tbsp), zest from Lemon (1) and 1 Tbsp of Lemon Juice. Simmer for 2-3 minutes, turn off the heat.
step 5
Transfer the cooked vegetables to a large mixing bowl and add Almonds (1/4 cup) and dressing. Toss to combine. Serve with Crumbled Feta Cheese (1/4 cup) on top, and sprinkle with more chopped almond and coconut flakes.
step 5 Transfer the cooked vegetables to a large mixing bowl and add Almonds (1/4 cup) and dressing. Toss to combine. Serve with Crumbled Feta Cheese (1/4 cup) on top, and sprinkle with more chopped almond and coconut flakes.
Tags
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Gluten-Free
Healthy
Shellfish-Free
Fall
Vegetarian
Quick & Easy
Salad
Side Dish
Vegetables
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