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Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette

Jessica, How Sweet Eats
  • 25 minutes
  • Serves 6

INGREDIENTS

2

heads 6 to 8 cups curly green kale

2 cups

Apple chips

4 cups

Baby spinach, leaves

1

Garlic clove

1/3 cup

Pomegranate arils

1 tsp

Dijon mustard

1 1/2 tbsp

Honey

1/4 tsp

Cinnamon, ground

1/4 tsp

Pepper

1/4 tsp

Salt

1

Salt and pepper

6 1/3 tbsp

Olive oil

2 tbsp

Red wine vinegar

1

Delicata squash (thinly sliced and seeds removed)

1/2 cup

Pecans, toasted

3 tbsp

Cranberry juice

1/2 cup

Gorgonzola cheese