Rating: 4 stars
56 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 7

This fresh kale salad is perfect for the holidays and caters to all guests, including vegans and vegetarians.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
25 mins
roast:
20 mins
total:
45 mins
Servings:
12
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

187 calories; fat 14g; saturated fat 2g; carbohydrates 14g; mono fat 6g; poly fat 6g; insoluble fiber 3g; sugars 2g; protein 4g; vitamin a 3547.1IU; vitamin c 41.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 32.3mcg; sodium 112mg; potassium 270mg; calcium 50.5mg; iron 1.1mg.
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