By Chef Alli

Kale Salad with Sliced Almonds and Cranberries

kale salad

Ingredients

1 head Romaine lettuce, torn
1 bundle baby kale, torn, or fresh spinach
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1 cup shelled frozen edamame, thawed, optional
1/4 cup pepitas
1/2 cup crumbled feta cheese

ORANGE MARMALADE VINAIGRETTE

3 Tbs. olive oil
1 1/2 Tbs. white wine vinegar
1 Tbs. spicy brown mustard
2 Tbs. orange marmalade
Kosher salt and freshly ground black pepper, to taste

Instructions

  • In a dressing cruet or glass jar with a tight-fitting lid, shake all the vinaigrette ingredients together to combine well.
  • In a large serving bowl, add the torn Romaine and baby kale; drizzle with some of the prepared vinaigrette, then toss to combine, adding more vinaigrette, as needed.
  • Top the salad with almonds, cranberries, edamame (if using), pepitas and crumbled feta cheese. Serve at once.

WANT A MAIN DISH? TRY THIS WITH THESE!

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to www.chefalli.com.