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RECIPE
17 INGREDIENTS 5 STEPS 25min

Warm Kale Salad with Cranberry Dressing

5.0
1 Ratings
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!
Warm Kale Salad with Cranberry Dressing Recipe | SideChef
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!
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
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Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
25min
Total Time
$2.80
Cost Per Serving

Ingredients

Servings
2
US / METRIC
9 cups
cleaned, stems removed, and roughly chopped
3/4 cup
Cherry Tomatoes , halved
1/2
Carrot , shredded
1/4 cup
Almonds , toasted, roughly chopped
plus more for garnish
1/4 cup
Crumbled Feta Cheese
2 Tbsp
plus more for garnish
1/2 tsp

Cranberry Dressing

1/4 cup
Dried Cranberries
2
Shallots , thinly sliced
2 cloves
Garlic , chopped
1
Lemon , zested, juiced
zest of whole lemon and 1 Tbsp of juice needed
2 Tbsp
Red Wine Vinegar
1 Tbsp
1 Tbsp
Dijon Mustard
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
509
FAT
35.6 g
PROTEIN
12.3 g
CARBS
38.8 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Add the Kale (9 cups) , Carrot (1/2) , Cherry Tomatoes (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 Zest (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.

Rate & Review

5.0
1 Ratings
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Nutrition Per Serving
Calories
509
% Daily Value*
Fat
35.6 g
46%
Saturated Fat
6.8 g
34%
Trans Fat
0.0 g
--
Cholesterol
10.1 mg
3%
Carbohydrates
38.8 g
14%
Fiber
9.5 g
34%
Sugars
25.0 g
--
Protein
12.3 g
25%
Sodium
1017.7 mg
44%
Vitamin D
--
--
Calcium
437.2 mg
34%
Iron
3.5 mg
19%
Potassium
589.2 mg
13%
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