This winter chopped kale salad is filled with pears, dates, gorgonzola and topped with a tang cranberry vinaigrette dressing.
I seriously cannot get enough of cranberries right now. It’s to the point where an entire section of my freezer is being occupied with two 2 pound bags from BJ’s (how can you say no to bulk discounts like $2.99/bag?!) and they’ve somehow made their way into about 85% of every meal I’ve eaten in the past two weeks.
Cranberry oatmeal, quick cranberry sauce to top dinner, cranberry BBQ sauce with shredded pork, cranberry cherry wine sauce over a pork roast for my mom’s birthday dinner, cranberries in smoothies, cranberry cinnamon rolls (coming soon!) and now, cranberry vinaigrette over this winter chopped kale salad.
I’m not really down with eating regular kale raw any more, it’s just too tough and my mouth feels tired after all the necessary chewing. I also have TMJ and my jaw sounds like a ticking time bomb when it has to work too hard (only a slightly annoying distraction when you’re trying to eat). Tuscan kale, however, is a different story. It’s so much more tender and all around just a better raw option. Mixed with sweet juicy pears, crunchy toasted walnuts and pungent gorgonzola, it’s a winter wonderland of a salad and so perfect with the tangy cranberry vinaigrette on top.