Holiday Kale Salad
It’s that special time of year when we’re expected to get as festive as we possibly can, and then double it. I’m all in. This crunchy, zippy, and bright display of greenery perfectly punctuates everything that I love about the holidays. Plus it has fennel, and I will do anything for an excuse to buy a bulb of fennel. I found this recipe a couple months ago while leafing through old issues of Better Homes & Gardens at a cabin in Hocking Hills. I made a few changes, like omitting wild rice to make it paleo, and sautéing the vegetables instead of leaving them raw. I first made this for Thanksgiving, and will absolutely prepare it again for Christmas. Now go be festive.
Holiday Kale Salad
2 cups fresh cranberries
4 cloves garlic, unpeeled
1/2 cup plus 2 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 heaping tablespoon Dijon mustard
2 teaspoons lemon zest
4 cups chopped kale
1 small bulb fennel, cored and sliced into thin wedges
1 cup chopped walnuts, toasted*
1/2 cup red pepper, thinly sliced
1/2 red onion, thinly sliced
Sea salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 375 and line a baking sheet with parchment paper. Place cranberries and garlic on the pan and drizzle with 1 tablespoon of olive oil. Sprinkle with sea salt and black pepper, and roast for 22-25 minutes. Cool slightly, remove garlic peels, and chop the cloves. In a large skillet, sauté the red onion in 1 tablespoon of olive oil until translucent and fragrant, about 2-3 minutes. Add fennel and red pepper, and sauté for another 4-5 minutes. In a large bowl combine berries, kale, fennel, sweet pepper, and onion.
In a mason jar, combine garlic, 1/2 cup olive oil, lemon juice, mustard, and lemon zest. Cover and shake well. Season with salt and pepper.
When ready to serve salad, add walnuts and toss with dressing.
*To toast walnuts, place them in a single layer on a baking sheet and bake at 350 for 8-10 minutes.