Today has been such an odd day. I slept in until 9:30 which I never do – I’m usually up at 7:00 or 7:30 AM on Saturdays, which is “sleeping in” for me on the weekends. But, last night, I woke up around 1:30 AM and couldn’t fall back asleep until 4 AM. I have no idea why. So I just kind of felt out of it all day. I ran a bunch of errands and cleaned the house a bit before heading to the gym for a workout. I don’t know why I went to the gym – I should have run outside in the beautiful 72* weather!
Let’s flash back to last weekend, shall we? Last Sunday, some friends invited us for dinner and put us in charge of wine and a salad. I forgot to go to the store, but I ended up having plenty of things at home to wing a salad. And this ended up being a favorite – people took second and third helpings, which I always take as a good sign.
Plus, it uses up some Cuties!
I love Cuties (I love when they come into stores around the holidays!), but I can never go through a whole box before they start to dry up.
Kale, Almond & Cutie Salad with Citrus Vinaigrette
- 3 clementines, sliced in half for juicing
- 1/4 olive oil
- 2 teaspoons honey
- 1 garlic clove, crushed
- juice of 3 clementines
- zest of 1 clementine
- 8-10 cups chopped kale
- 3 clementines, peeled and separated
- 1/3 cup chopped almonds
- 1/4 cup dried cranberries
- cheese, optional
To make the dressing:
1. Take the crushed garlic glove and sprinkle with a little salt. Smash it on a cutting board with the side of a chef’s knife to incorporate the salt and further mash the garlic. Add to a medium-sized bowl.
2. Add the olive oil, honey, clementine zest, and juice of three clementines to the bowl with the garlic. Whisk to combine well.
To assemble the salad:
1. Place 8-10 cups of kale in a large bowl. It looks like a lot but it will reduce once you massage it. (I used about 1/2 of those really big bags you get at Whole Foods.)
2. Pour the dressing over the kale and massage the kale with your hands. This will fully coat the kale with dressing and also soften (and reduce in size) the kale. Massage until it becomes a bit soft and darker in color.
3. Sprinkle the almonds, clementine pieces, cranberries and cheese on top. Toss just before serving.
Note: I used shredded goat gouda in this, but i think feta or a blue cheese would also work nicely. I also think you could sub dried cherries for the cranberries and it’d be awesome. Be flexible and be creative!
Another note: This would be awesome to take to a Christmas Eve or Christmas Day party – it’s so pretty. Just make sure you invite me, k?