On Sunday, I tackled trying out the Holiday Kale salad I found in the November 2012 issue of Better Homes and Gardens magazine. I cut the recipe in half and it still made a large salad.
Roasting the cranberries and garlic was fairly easy. I think I cooked the cranberries a bit too long though or did not coat them in enough olive oil, because they did stick to the aluminum foil.
The salad took me about 30-45 minutes to make, which is more intensive than any other salad recipe I have ever made.
In the end, I found the Holiday Kale Salad to be delicious and healthy tasting. I have to admit that I did grow a little tired of the flavors and "chewy" aspect of the recipe. I can still see this being a pretty good side salad to include with our Thanksgiving meal, so I will likely go forward with making it.
Holiday Kale Salad (Better Homes & Gardens, November, 2012)
Ingredients:
2 cups fresh cranberries
4 - 5 cloves garlic unpeeled
1 tablespoon olive oil
Salt and ground black pepper
1/3 cup olive oil
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
4 1/2 teaspoons Dijon-style mustard
4 cups chopped kale
2 cups cooked wild rice cooled
1 small bulb fennel cored and shaved or cut into very thin wedges
1 cup chopped walnuts toasted
1/2 cup thinly sliced red sweet pepper
1/2 cup thinly sliced red onion
I'm intrigued, I've never roasted cranberries before. Although I definitely wouldn't be able to add fennel. Tried it once and that was enough :)
ReplyDeleteLove me some kale. I'm not a big fan of fruit in salad but will have to try this. I love kale with pecorino cheese, eggs, sliced almonds, and some squash. Yum! Can't believe it's already time to think of thanksgiving.
ReplyDeleteKale is something I tend to struggle with. I'll have to consider including this for Thanksgiving since there should be enough people so we can keep the salads small per your recommendation.
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