Kale Salad with Cranberries, Almonds, and Goat Cheese

Ingredients

• 1/3 cup sliced raw almonds
• 2 tablespoons red wine vinegar
• 2 tablespoons orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon minced shallot
• 1 garlic clove, minced
• Kosher salt
• Freshly ground black pepper
• 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
• 1/3 cup dried cranberries
• 4 ounces goat cheese

Description

1. Gather the ingredients.
2. Preheat the oven to 400ºF. Spread the almonds evenly on a sheet pan and bake for 5 minutes, or until lightly browned.
3. Whisk together the vinegar, orange juice, mustard, shallot, and garlic for the dressing. Season to taste with salt and pepper.
4. In a large bowl, toss the kale, toasted almonds, dressing, and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.