Kale and Radicchio Salad with Cranberry Vinaigrette
This festive salad is perfect to serve at any holiday table. Or add a little leftover roast turkey or chicken for delicious leftovers!
Ingredients
- 1 bunch kale, roughly chopped
- 1 radicchio, roughly chopped
- 1/3 cup almond slices
- 1/3 cup dried cranberries
- 1 medium pink lady or jazz apple, sliced thinly
- 1/4 red onion, sliced thinly
- 2 slices bacon, cooked and chopped (optional)
Cranberry Vinaigrette
- 1/3 cup fresh cranberries
- 2 1/2 tablespoons red wine vinegar
- 2 tablespoon orange juice
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil
Instructions
- In a small blender, combine fresh cranberries, red wine vinegar, orange juice, thyme, salt and pepper. Buzz until cranberries are finely minced, then slowly drizzle in the vegetable oil to emulsify. Set aside.
- In a large bowl, combine chopped kale and radicchio, almond slices, cranberries, apple slices, red onion and bacon, if using. Drizzle on the dressing and toss well to coat and combine. Serve immediately.