Today is the Thanksgiving potluck for my daughter's preschool class and we're bringing... you guessed it: salad! I made a "deconstructed" salad on a fun plate in hopes of getting the little ones interested. Sage and I harvested all the greens from our garden, then added some heirloom cherry tomatoes and chopped carrots on the side. We also made a big batch of homemade croutons to accompany, and some ranch dressing from a mix I garnered at a community food swap.
For more grown up tastes, here's a recipe for a Holiday Kale Salad that I made yesterday, adapted from the November issue of Better Homes and Gardens. I feel like I could eat this for lunch and dinner for days... and it made a lot, so I most likely will be. Enjoy!
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Holiday Kale Salad
1 1/2 cups dried cranberries
5 cloves fresh garlic, unpeeled
1/3 cup olive oil
1/4 cup lemon juice
1 Tbsp. Dijon mustard
2 tsp lemon zest
4 cups chopped kale
2 cups cooked wild rice, cooled
1 small bulb fennel, cored and shaved or cut into very thin wedges
1 cup chopped walnuts, toasted
1/2 cup thinly sliced red sweet pepper
1/2 cup thinly sliced red onion
Preheat oven to 375. Line a small baking pan with parchment paper. Place the garlic cloves on pan. Drizzle with 1/2 tablespoon olive oil and sprinkle with salt and ground black pepper. Roast uncovered for 20-25 minutes or until garlic is soft. About 10 minutes in, add cranberries to pan (also drizzled with about 1/2 tablespoon olive oil) just to plump them up. Allow to cool until garlic can be handled and then finely chop the garlic cloves.
For dressing, in a mason jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon zest. Cover and shake well. Season to taste with salt and ground black pepper.
In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat. (Makes 9 cups.)