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Winter Chopped Kale Salad
This winter chopped kale salad is filled with pears, dates, gorgonzola and topped with a tang cranberry vinaigrette dressing.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
chopped kale salad, winter chopped kale salad, winter kale salad
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
For the Dressing
½
cup
fresh cranberries
1
shallot
chopped
1/3
cup
extra virgin olive oil
2
tablespoons
grapeseed oil
½
tablespoon
honey
1½
tablespoons
Nakano Citrus Seasoned Rice Vinegar
1
tablespoon
chopped rosemary
salt and pepper
2
tablespoons
water
For the Salad
1
bunch tuscan kale
stems removed and leaves rolled and thinly sliced/shredded
1
pear
thinly sliced
6
medjool dates
pitted and chopped
1/3
cup
chopped walnuts
toasted
1/3
cup
crumbled gorgonzola
Instructions
For the dressing
Combine all the ingredients except the water in a food processor.
Process until finely chopped and combined.
With the processor running, stream the water in until smooth. Scrape down the sides as necessary until it reaches a dressing-like consistency.
For the salad
Combine all the ingredients in a large bowl and toss together.
Transfer mixture to serving bowl and top with the dressing.
Nutrition
Serving:
1
SERVING
|
Calories:
487
kcal
|
Carbohydrates:
44
g
|
Protein:
6
g
|
Fat:
35
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
27
g
|
Cholesterol:
8
mg
|
Sodium:
217
mg
|
Fiber:
7
g
|
Sugar:
33
g