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Baby Kale and Arugula Salad with Cranberries, Almonds and Mustard Vinaigrette

Bright colors, bold flavors and crunchy-creamy-chewy textures make this fresh salad a delightful counterpoint to rich holiday entrées.

6 Servings

Ingredients

MUSTARD VINAIGRETTE:

2 Tbsp

lemon juice

1 Tbsp

Dijon mustard

1 Tbsp

tamari (wheat-free soy sauce)

2 tsp

minced shallot

1

clove garlic (minced)

½ cup

olive oil

2 tsp

chopped fresh Italian parsley

½ tsp

salt

Freshly ground black pepper (to taste)

SALAD:

5 oz

Earthbound Farm Organic Kale (1 package)

¼ cup

Earthbound Farm Organic Baby Arugula (or wild arugula)

¾ cup

dried cranberries

⅔ cup

grated carrot

½ cup

chopped toasted almonds

4 Tbsp

Mustard Vinaigrette (or to taste)

¼ cup

feta cheese

Directions

Whisk the lemon juice, mustard, tamari, shallot and garlic in a bowl. Slowly add the olive oil in a thin stream, whisking constantly to emulsify the mixture. Stir in parsley, salt and pepper to taste. Set aside. (Any leftover dressing can be refrigerated, covered tightly, for up to 2 weeks.)

Place the greens in a large bowl. Add the cranberries, carrot and almonds and toss lightly to distribute, then drizzle the vinaigrette over all to taste and toss again. Divide among 6 serving plates and sprinkle feta cheese over the top of each salad. Serve immediately.

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