Kale Salad With Cranberry Vinaigrette – Fustini's Oils & Vinegars
Kale salad with cranberry vinaigrette, Meyer Lemon olive oil, and toasted pecans. Perfect blend of flavors and textures.
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Ingredients
- 1 delicata squash thinly sliced and seeds removed
- 1 tablespoon Fustini's Meyer Lemon olive oil
- salt and pepper for seasoning
- 2 heads about 6 to 8 cups curly green kale, stems removed and leaves torn
- 4 cups baby spinach leaves
- 2 cups apple chips
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup toasted pecans coarsely chopped
- 1/3 cup pomegranate arils
- 3 tablespoons cranberry juice
- 2 tablespoons Fustini's Cinnamon Pear balsamic
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove
- 1/4 teaspoon cinnamon
- salt
- pepper
- 1/3 cup Fustini's Meyer Lemon olive oil
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