Think that with Thanksgiving come and gone, the time for cranberry dishes has passed, too? No way. It just means it’s time to take cranberries out of the sugar and sauce and into something a little more sophisticated—like this roasted cranberry, grape and kale salad. Easy, pretty and delicious, it also packs extraordinary nutritional punch (greens, grapes, garlic, berries and nuts with just the slightest bit of olive oil means we’re talking a very healthy and nutrient-hefty dish).
The recipe comes from a Wall Street Journal article on ‘heritage dishes,’ including a cranberry, grape and swiss chard salad. I swapped the chard for kale, because for some reason that’s easier to come by ’round my parts, and added some chopped walnuts, because I like to add nuts to everything. The result was a pleasingly warm and hearty salad, where the sweetness of the fruits nicely mitigated the slight bitterness of the kale. It would work nicely as a side-dish with meat or fish—or keep things vegetarian/vegan, like I did, by serving alongside a nice big pile of barley with green onions and tahini. Yum!
Roasted Cranberry, Grape and Kale Salad
2 cups fresh cranberries
2 cups stemmed, seedless red grapes
2 bunches kale
2 tablespoons raw, chopped walnuts
1 tablespoon minced garlic
1 tablespoon olive oil
1/2-1 teaspoon red chili flakes
sea salt and pepper (to taste)
1. Preheat oven to 450 degrees.
2. In large bowl, combine cranberries, grapes, walnuts, garlic, olive oil, chili flakes and a pinch of sea salt.
3. Spread mix in a shallow roasting pan.
4. Roast 15-20 minutes, stirring occasionally so it cooks evenly. Cranberries and grapes should be soft.
5. Wash, dry and de-stem kale.
6. Stir kale into the roasting mixture. Cook for 2-5 more minutes, until leaves are slightly wilted (or crispy, depending on how you like it).
7. Stir to combine everything together. Season with salt and pepper. Serve warm.
Can’t get enough cranberries? Check out our recipe gallery of six new uses for cranberries this holiday season.