Halloween is coming up, but ghosts and ghouls aren’t on my mind. I’m already into fall cooking. One of my favorite things is a good, fall salad made with all the seasonal fixings. This recipe Tangerine Kale Salad with Cranberry Dressing, is perfect to enjoy when the weather starts to turn a bit crisp and the nights start getting longer. I made it to bring to my sister’s house last Thanksgiving. It was a hit!
Tangerine Kale Salad with Cranberry Dressing Basic Ingredients
- Kale
- Tangerines
- Cranberry sauce
- Dried cranberries
- Pistachios
- Bacon
- Feta
The key here is to make the salad and add the dressing ahead of time, so that the natural acid in the tangerines softens the toughness of the kale up a little, and imparts a sweet, tangy citrus taste.
This dressing also has pistachios and bacon, which make it a little more toothsome and filling…two important qualities in a fall salad.
Serving Suggestions
I served this as the green salad for Thanksgiving dinner. I served it with:
- Roasted Earl Grey Turkey
- Creamy Garlic Mashed Potatoes
- Ciabatta Stuffing with Chestnuts and Pancetta
The cranberry dressing adds a touch of overall sweetness. I like cranberries, so I add a bit more on top of mine.
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Tangerine Kale Salad with Cranberry Dressing
Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice about 2 fresh squeezed large lemons
- 2 tablespoons canned cranberry sauce
- 1/2 teaspoon granulated, white sugar
- 1/2 teaspoon sea salt
Salad
- 8 cups chopped curly kale
- 1/2 cup sliced green onions
- 6 strips of thick cut bacon, cooked crisp and coarsely crumbled
- 4 tangerines, peeled, sliced and quartered
- 1/2 cup roasted, salted pistachios, chopped
- 1/2 cup dried cranberries, chopped chopped
Instructions
- Whisk together all dressing ingredients into a large bowl. Add kale and toss well to coat.
- Add onions, bacon, and tangerines to bowl; toss lightly and sprinkle with pistachios.
Recipe adapted from Raley’s Something Extra Holiday 2014 magazine.
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