Autumn Kale Salad

  • 1 large bunch kale, torn into bite size pieces
  • 1 ½ TBL Bella Oliva EVOO (any single varietal)
  • 1 clove garlic, minced
  • ¼ cup shallots, minced
  • ¼ cup dried cranberries or cherries
  • ¼ cup sliced almonds, toasted
  • 2 TBL Bella Oliva Pomegranate-Quince White Balsamic
  • Sea salt and Pepper to taste

Heat olive oil in a large skillet over medium heat. Add shallots and sauté until slightly soft, about 2 minutes. Add garlic to pan and sauté for 30 seconds. Add the kale and cook until wilted and tender, about 5-7 minutes. Stir in cranberries or cherries and the Pomegranate-Quince White Balsamic. Cook for an additional minute. Transfer to a serving bowl and top with toasted almonds. Finish with fresh cracked pepper and sea salt.

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