Try this delicious kale salad with your Thanksgiving Day meal. Kale is especially abundant in two carotenoids, lutein and zeaxanthin, which helps prevent damage to the eyes from excessive exposure to ultraviolet light. In several studies, people with a history of eating lutein-rich foods like kale had up to 22% lower risk for cataracts.
- 1/3 cup sliced raw almonds
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon minced shallot
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
- 1/3 cup dried cranberries
- 4 ounces goat cheese
- Preheat the oven to 400º. Spread the almonds evenly on sheet a pan and bake for 5 minutes, or until lightly browned.
- Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season with salt and pepper.
- In a large bowl, toss the kale, toasted almonds, dressing and cranberries. Let rest for 10 minutes, then top with goat cheese.