Your New Go-to Thanksgiving Salad: Kale with Warm Orange Shallot Dressing

Every Thanksgiving table needs a fresh, delicious salad to accompany the traditional dishes we love. This salad is perfect because the warm dressing wilts the kale and all the additions make it really festive!
By | November 19, 2015

Ingredients

  • 1 large bunch curly leafy Kale, taken off ribs and sliced into ribbons
  • ¼ cup extra virgin olive oil
  • 3 heaping tablespoons of orange marmalade
  • 3 tablespoons white wine vinegar
  • 2 medium sized shallots, coarsely chopped
  • salt and freshly ground black pepper
  • ½ cup pomegranate seeds
  • ¾ cup dried cranberries
  • Other optional additions, sliced pears or apples, dried apricots, and toasted walnuts or pecans

Instructions

1.    Place kale ribbons into a serving bowl

2.    Heat a skillet over medium heat. Add olive oil and shallots, When shallots are soft, add the oil, marmalade and vinegar. Cook and stir until fragrant and softened.

3.    Remove from heat; add salt and freshly ground black pepper to taste.

4.    Drizzle warm vinaigrette evenly over kale; toss to coat. Top salad with pomegranate seeds and dried cranberries and any other optional ingredients. 

Ingredients

  • 1 large bunch curly leafy Kale, taken off ribs and sliced into ribbons
  • ¼ cup extra virgin olive oil
  • 3 heaping tablespoons of orange marmalade
  • 3 tablespoons white wine vinegar
  • 2 medium sized shallots, coarsely chopped
  • salt and freshly ground black pepper
  • ½ cup pomegranate seeds
  • ¾ cup dried cranberries
  • Other optional additions, sliced pears or apples, dried apricots, and toasted walnuts or pecans
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