Monday, 23 November 2015 16:15

Kale Salad with Oranges, Cranberries, and Maple-Toasted Walnuts

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You’ll appreciate this refreshing, sweet-tart salad from Andrew Weil, author of the new cookbook "Fast Food, Good Food". The different colours and textures make it a real eye-catcher. The dressing, which pairs orange juice and zest with a dash of cinnamon, softens the raw Tuscan kale without wilting it- so you can toss it ahead of time.


3 oranges, divided
3 tablespoon of lemon juice (from 1 lemon)
1 teaspoon of sea salt, divided
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/4 cup of organic, olive oil
2 bunches Tuscan kale, ribs removed, leaves chopped into bite-size pieces
1 cup dried cranberries
1 cup walnuts, roughly chopped
1 tablespoon of maple syrup

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside. Working over a large bowl, finely grate zest of 1 orange. Add 1 tablespoon of its juice (save remainder for another use), lemon juice, 1/2 teaspoon of salt, pepper, and cinnamon, and whisk to combine. Whisking constantly, drizzle in oil in a steady stream. Add kale and cranberries, toss to coat, and set aside at room temperature to let soften for 30 minutes.

Meanwhile, in a small bowl, toss walnuts with maple syrup and remaining 1/2 teaspoon salt. Arrange on prepared baking sheet in a single layer, and bake, stirring halfway through, until deep golden brown, about 10 minutes. Set aside to cool.

Using a paring knife, remove peel and pith from oranges, and thinly slice horizontally into circles, discarding any seeds.

To serve, arrange salad on a large platter, scatter oranges on top, and sprinkle with maple walnuts.

Last modified on Monday, 23 November 2015 16:37
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