Recipes and Cooking Holiday Kale Salad 4.1 (56) 1 Review This fresh kale salad is perfect for the holidays and caters to all guests, including vegans and vegetarians. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Roast Time: 20 mins Total Time: 45 mins Servings: 12 Yield: 9 cups Jump to Nutrition Facts Ingredients 2 cup fresh cranberries 4 - 5 cloves garlic, unpeeled 1 tablespoon olive oil Salt and ground black pepper ⅓ cup olive oil 2 teaspoon finely shredded lemon peel ¼ cup lemon juice 4 ½ teaspoon Dijon-style mustard 4 cup chopped kale 2 cup cooked wild rice, cooled 1 small bulb fennel, cored and shaved or cut into very thin wedges 1 cup chopped walnuts, toasted ½ cup thinly sliced red sweet pepper ½ cup thinly sliced red onion Directions Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place cranberries and garlic cloves on pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with 1/4 teaspoon each salt and pepper. Roast, uncovered, 20 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly. Remove garlic peels. Chop garlic. For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt and ground black pepper. In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat. makes 9 cups (about 12 servings). Rate it Print Nutrition Facts (per serving) 187 Calories 14g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 187 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 112mg 5% Total Carbohydrate 14g 5% Total Sugars 2g Protein 4g Vitamin C 41.3mg 207% Calcium 50.5mg 4% Iron 1.1mg 6% Potassium 270mg 6% Folate, total 32.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.