Open Arms of Minnesota

Weekly Recipe #66: Dino Kale & Cranberry Salad

By Kelly McManus, Creative Director

This salad is very light and springy and green. And sweet: the first bite recalls new leaves and maraschino cherries — well, not quite that sweet.

My husband, who loves curly dino kale, recently found a similar salad at Whole Foods Market and thought it would be a nice change from the cooked greens of winter. We enjoyed it so much that we decided to create our own version, which has since become a household favorite. In fact, we’ve eaten it nearly every night since.

What makes it so good? I think it’s the combination of textures — light greens, chewy berries — and opposing flavors, sweet, spicy and tart. It simply tastes like summer.

Dino Kale Salad with Cranberries
(Serves 4 to 6)

1/2 lb. kale (1 bunch), washed and cut
4 oz. of baby arugula, washed and stemmed
1/2 cup dried cranberries
1/3 cup grape tomatoes, halved
1/2 cup pine nuts, lightly toasted

1. Combine all of the ingredients in a large bowl and toss together with lemon vinaigrette.

Lemon Vinaigrette:

2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. honey
1/4 tsp. salt

1. Combine all of the ingredients in a jar. Shake until emulsified.

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