An interesting twist on a green salad with a fermented dressing, sweet cranberry bombs and crunchy, honey roasted almonds.
Perfect for BBQ’s or add crumbled feta to make it more of a meal.
3 Tbsp extra virgin olive oil (EVOO)
1 small bunch spring onions, thinly sliced
2 cloves garlic, crushed
1 cup dried cranberries
2 Tbsp red wine vinegar
2 teaspoons honey
juice and zest of half a lemon
1 bunch kale, de-boned and chopped
1/4 cup sliced almonds
(optional) 1/4 cup crumbled feta cheese
- Heat 2 TBSPN EVOO in a large frying pan over medium heat. Add spring onions and garlic and saute for 1-2 minutes or until tender.
- Add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with pepper. Allow to cool slightly.
- De-bone (remove spine) kale and roughly chop. Wash and dry. In a large bowl, toss the kale with EVOO and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.
Recipe inspiration: Gimmesomeoven