I’ve made this salad a couple of times now, and it is So. Good. Honestly. It’s full of delicious greenery in the form of kale, micro greens, and avocado (not really a “green” as such, but it goes along with the color theme), tangy and tart with oranges and cranberries, and has just enough onion and garlic to keep it a bit savory. I’m planning to serve this with Thanksgiving dinner, but it’s amazing anytime you can get your hands on fresh cranberries. The micro greens aren’t essential, for those of you who don’t have access or aren’t able to indulge in a bit of fancy produce, nor is the avocado, for those who fear the added fat (which I certainly do not!), but fresh cranberries and juicy oranges are a must! Also for those who fear the kale in its (delicious) raw form, this would be great with spinach or whatever leafy greens you fancy. This made a large serving that was just right for dinner for one of me, but it can be easily divided for two as a side salad, or increased for multiple diners. Enjoy!
SuperGreen Cranberry Orange Salad
1/2 bunch kale, stems removed and finely chopped
juice of 1/2 orange (about 2-3 tablespoons)
1 tbsp olive oil
1/2-1 clove garlic, minced
1 tablespoon shallot or onion, minced
1/4 cup cranberries, chopped
1/2 orange, segmented
handful micro greens
1/4 avocado, thinly sliced
balsamic reduction, to drizzle (optional)
several grinds of fresh black pepper
Combine the kale, orange juice, olive oil, and salt in a large bowl and massage with your hands until the greens begin to wilt and soften. Additionally, you can let this mixture stand for 10 or so minutes to soften further. Add the garlic, onion and cranberries (reserving a little bit to sprinkle on top) and mix to distribute.
Arrange the orange slices on top (if you’re serving more than one, you may want to cut the segments in half). Then top with avocado, micro greens, and a light sprinkling of chopped cranberries before drizzling with balsamic reduction and adding fresh black pepper to taste.