Here it is, here it is, here it is! That perfect salad you’ve been searching for to serve with your Thanksgiving Day Feast! This salad has all the yummy goodness of the Thanksgiving season. Cranberries, wild rice, kale and roasted garlic dressing! Cheers!
Cranberry Kale Salad
- 5 Cloves Garlic, unpeeled
- 2 cups Fresh Cranberries, washed
- 1/3 cup Olive Oil
- 1 Tbsp Dijon Mustard
- 3 Tbsp Lemon Juice
- 2 tsp Lemon Zest, finely grated
- 4 cups Kale, chopped
- 2 cups Wild Rice, cooked and slightly cooled
- 1 cup Walnuts, chopped
- 1/2 cup Red Pepper, finely diced
Preheat oven to the 375 degrees. Place cranberries and unpeeled garlic in a shallow roasting pan. Drizzle with 1 Tbsp Olive Oil and salt and pepper. Roast for about 20 minutes, until the garlic is soft and the cranberries have browned and wrinkled. Remove the garlic cloves, peel and finely mash. To make the dressing, add the roasted garlic to a small bowl along with the remaining olive oil, mustard, lemon juice and lemon zest. Whisk together and add salt and pepper if desired.
In a large salad bowl combine the walnuts, red pepper, rice, kale, cranberries. Pour the dressing over the salad and toss to coat.
Place the cranberries and unpeeled garlic on a roasting pan.
Roast until nice and tender. This went maybe 5 minutes too long. I’m sure I have a good excuse for why that happened but I can’t think of it right now. It happens!
Chop the salad ingredients. I chopped the red pepper pretty small.
Assemble the dressing ingredients. I used this awesome Olive Oil that we picked up during a recent trip to Spain.
Whisk the dressing together.
Combine all salad ingredients and pour dressing over top.