Kale Orange Cranberry Salad, from Monica

Kale Orange Cranberry Salad

For The Salad:

• 1/2 cup sliced almonds
• 1 bunch of kale washed, stems removed, torn into 2-inch pieces
• 1 cup dried cranberries
• zest from one orange

For The Dressing:

• 3 tablespoons orange juice
• 3 tablespoons cranberry juice
• 3 tablespoons white balsamic vinegar, or apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Place almonds on small baking sheet and toast at 350 until slightly browned, about 3-5 minutes (watch them closely so they don't burn!).  Meanwhile, zest the orange, rinse, dry, and tear the kale into 2-inch pieces.
2. Juice the orange into a small bowl or salad dressing shaker, then add the other dressing ingredients and combine thoroughly.
3. In a large serving bowl, combine kale, almonds, and cranberries.  Toss with the salad dressing until well-coated
4. Finish the salad with orange zest and serve.

Recipe Notes

If you can find them, you can buy almonds already sliced & toasted!