Fustini's Oils and Vinegars
Kale Salad With Cranberry Vinaigrette

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Kale Salad With Cranberry Vinaigrette


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Kale Salad With Cranberry Vinaigrette



  • 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
Cranberry Cinnamon Vinaigrette


    Adapted from "How Sweet Eats"


    Step 1. 

    Preheat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle it with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until the slices are fork-tender.  To make the salad, add the kale to a large bowl. Drizzle on about 1 tablespoon of the cranberry dressing and massage it into the kale for a few minutes. Let the kale sit for 5 minutes.  Add the spinach to the bowl with the kale and toss. Season with salt and pepper and toss again. Add in the squash, apple chips, gorgonzola, pecans and pomegranate. Toss well. Serve with the dressing!

    Step 2.  Cranberry Cinnamon Vinaigrette

    Whisk together the vinegar, juice, honey, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. 

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