Kale Salad with Cranberries, Almonds, and Goat Cheese

• total time: 15 minutes

Ingredients

1/3 cup sliced raw almonds

2 tablespoons red wine vinegar

2 tablespoons orange juice

1 tablespoon Dijon mustard

1 teaspoon minced shallot

1 garlic clove, minced

Kosher salt

Freshly ground black pepper

2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise

1/3 cup dried cranberries

4 ounces goat cheese

Directions

Gather the ingredients.

Preheat the oven to 400ºF. Spread the almonds evenly on a sheet pan and bake for 5 minutes, or until lightly browned.

Whisk together the vinegar, orange juice, mustard, shallot, and garlic for the dressing. Season to taste with salt and pepper.

In a large bowl, toss the kale, toasted almonds, dressing, and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.