Ingredients
- 1 bunch spigarello or kale removed from stem and chopped
- 1/2 cup dried cranberries
- 1/4 cup nuts pine nuts, almonds, cashews, or walnuts
- 1/2 cup red onion diced (about 1/2 of one red onion)
Lemon Apple Vinaigrette
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp lemon juice (about 1/2 lemon)
- 1 tsp honey
Servings:
Instructions
- Wash kale and dry thoroughly before removing from stem and chopping into bite size pieces.
- In a large bowl, combine ingredients for the vinaigrette and mix well.
- Add the kale to the bowl and massage the dressing into the kale for several minutes.
- Once the kale has absorbed some of the dressing and is reduced in size, toss the cranberries, pine nuts, and diced red onion on top and mix together.
- Store salad for up to 2 days or serve immediately.
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