Pixie Kale Salad

pixie sald 2.jpg

INGREDIENTS:

  • For the Cranberry Vinaigrette :

  • 1/4 cup cranberry sauce

  • 1 Tbsp. shallot diced

  • 2 Tbsp. freshly squeezed orange juice

  • 2 Tbsp. white balsamic vinegar

  • 1 tsp. dijon mustard

  • 1/2 cup olive oil

  • salt

  • freshly ground pepper

  • For the Salad:

  • 1 bunch kale stems removed and leaves torn into small pieces

  • 2 Fuyu persimmons thinly sliced

  • 3 Pixies segmented

  • 1/4 cup toasted hazelnuts chopped

  • 1/4 cup crumbled bacon

DIRECTIONS:

  • For the salad dressing, add cranberry sauce, shallot, orange juice, vinegar and dijon in a food processor and pulse until smooth. With the motor running, gradually add olive oil and blend until emulsified. Season with salt and pepper.

  • Add kale to a large salad bowl and pour vinaigrette over kale. You may end up with extra vinaigrette; if so simply reserve for another use. Massage kale leaves gently with hands or tongs to evenly distribute vinaigrette and soften kale. Add remaining salad ingredients and toss together just before serving.

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