Hearty and healthy kale gets a flavour boost from bright citrus dressing, tangy and sweet cranberries, creamy goat cheese and crunchy toasted almonds. This is a wonderful side dish for salmon or turkey alike.
serves 4 to 6
For the Citrus Dressing:
2 tbsp. apple cider vinegar
½ orange juice, freshly squeezed (about ¼ cup)
1 tbsp. Dijon mustard
1 minced garlic
a pinch of salt and pepper
For the Salad:
1/3 cup sliced almonds
1 bunch of kale, rinsed and dried, stems and ribs removed, leaves cut into small bite-size pieces
2 tbsp. olive oil
1/3 cup cranberries
1/3 cup goat cheese
1 tbsp. orange zest
Preheat oven to 400°F. Spread the almonds evenly on a sheet pan and bake for 5 minutes until golden. Watch closely as nuts can burn very quickly in the oven.
To prepare the kale: In a large bowl, pour 2 tbsp. olive oil in the with kale leaves. Kale leaves are hardy. The best way to soften the leaves and prepare it to soak up the flavour of the dressing is to roll up your sleeves and use your hands! Your hands need to literally massage the oil into every nook and cranny of the leaves. Must use your hands, a spatula doesn’t do the trick.
Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season to taste with salt and pepper.
Toss the kale leaves, toasted almonds, citrus dressing, orange zest and cranberries. Let it sit for 10 minutes then crumble with goat cheese and serve.