Kale Salad with Cranberry...Kale Salad with Cranberry Vinaigrette and Walnuts

Kale Salad with Cranberry Vinaigrette and Walnuts is a hor d'oeuvre that serves 8. One serving contains 106 calories, 2g of protein, and 8g of fat. For 66 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is liked by 1009 foodies and cooks. A mixture of lacinato kale, olive oil, oranges, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Deliciously Organic. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is great. Users who liked this recipe also liked Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette, Lettuce, Apple, and Cucumber Salad with Fennel and Walnuts, and Arugulan and Pear Salad With Toasted Walnuts.

Ingredients

Cooking Instructions

1. 01

   Place red onion in a bowl and cover with cold water. Set aside.

2. 02

   Place cranberries in the bowl of a food processor and pulse 12-15 times until finely chopped.Using a sharp knife, place 1 orange on it's end and carefully cut the skin off. Then turn orange on it's side and thinly slice.

3. 03

   Place orange slices in a salad bowl.

4. 04

   Cut the other orange in half and using one half, squeeze out 1 tablespoon of juice into a measuring cup.

5. 05

   Whisk in red wine vinegar, ginger, honey, sea salt and olive oil. Stir in cranberries.

6. 06

   Cut remaining half of orange into thin slices and add to the salad bowl (or you can store it for later use).

7. 07

   Place kale and walnuts in salad with sliced orange slices.

8. 08

   Drain the onions and add to salad bowl.

9. 09

   Pour vinaigrette over kale mixture and toss about 10 times until the leaves are glistening.

10. 10

    Let salad sit at room temperature for 1 hour before serving.