I so badly wanted to add some extra green to my Thanksgiving table, so I devised this salad. And promptly forgot to actually make it for Thanksgiving! But I had the ingredients, so I ended up making it for lunch that weekend… and the next day, and the next day, and the next day…. Yeah, it’s that good. I’ve been devouring it for over a week now and still not tired of it. It finally occurred to me what it reminds me of, and why I love it so much. My Grandpa used to make this cranberry bread for Thanksgiving, and this is basically that – in salad form. (It’s like the opposite of my green smoothies turned kale doughnuts.) Cranberries, walnuts, orange, all mixed together… it’s like the holidays in a bowl! Add this to your holiday table (works just as well for Christmas as Thanksgiving :) ), and see if it doesn’t bring a little extra smile to your face. :)
Cranberry bread in a bowl!
Cranberry Bread Salad
serves one
1/3 C chopped walnuts
1/2 C fresh cranberries
7-8 leaves of kale
3/4 T olive oil
1/4 C orange juice
1/2 t sea salt
1. Arrange walnuts and cranberries on a baking sheet or foil and toast for 3-4 minutes in toaster oven. Watch carefully to make sure the nuts don’t burn – when the cranberries start popping, remove sheet from oven!
2. While nuts and cranberries are toasting, rip kale leaves into bite-size pieces. Discard stems.
3. Add olive oil, orange juice, and sea salt to kale leaves. Massage for at least a minute. Yes, this means put your hands into the bowl (wash them first!) and get them dirty! Rub the leaves together to massage in the oil and break down the fibers. Kale will become darker and bright green as you work.
4. Add toasted nuts and cranberries to kale leaves.
Enjoy!!
Close-up! Man, I still just want to eat this again and again and again….
