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Winter Chopped Kale Salad

Recipe by Gina Matsoukas of Running to the Kitchen

Yield: 4 servings

Ingredients

Dressing

  • ½ cup cranberries, fresh
  • 1 shallot, chopped
  • ⅓ cup extra virgin olive oil
  • 2 Tbsp. grapeseed oil
  • ½ Tbsp. honey
  • 1½Tbsp. NAKANO® Citrus Seasoned Rice Vinegar
  • 1 Tbsp. rosemary, chopped
  • salt and pepper
  • 2 Tbsp. water

Salad

  • 1 bunch Tuscan kale, stems removed, leaves rolled, thinly sliced, shredded
  • 1 pear, thinly sliced
  • 6 medjool dates, pitted, chopped
  • ⅓ cup walnuts, chopped, toasted
  • ⅓ cup gorgonzola, crumbled

Directions

  1. Combine all dressing ingredients except the water in a food processor.
  2. Process until finely chopped and combined.
  3. With the processor running, stream the water in until smooth. Scrape down the sides as necessary until it reaches a dressing-like consistency.
  4. Combine all salad ingredients in a large bowl and toss together.
  5. Transfer mixture to serving bowl and top with the dressing.

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