- 1 cup fresh cranberries
- 2 cloves garlic, unpeeled
- 1 tablespoon olive oil
- 1/3 cup olive oil
- 1 teaspoon finely shredded lemon peel
- 1/4 cup lemon juice
- 2 teaspoons Dijon-style mustard
- 2 cups chopped kale
- 1/2 cup walnuts, chopped, toasted
- 1 red bell pepper, sliced
- 1/2 cup red onion, sliced
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place cranberries and garlic cloves on pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Roast, uncovered, 20 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly. Remove garlic peels. Chop garlic.
For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt pepper.
In a large bowl combine cranberries, kale, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat.
Sponsor: Dan’s Market