Pixie Kale Salad

pixie sald 2.jpg


  • For the Cranberry Vinaigrette :

  • 1/4 cup cranberry sauce

  • 1 Tbsp. shallot diced

  • 2 Tbsp. freshly squeezed orange juice

  • 2 Tbsp. white balsamic vinegar

  • 1 tsp. dijon mustard

  • 1/2 cup olive oil

  • salt

  • freshly ground pepper

  • For the Salad:

  • 1 bunch kale stems removed and leaves torn into small pieces

  • 2 Fuyu persimmons thinly sliced

  • 3 Pixies segmented

  • 1/4 cup toasted hazelnuts chopped

  • 1/4 cup crumbled bacon


  • For the salad dressing, add cranberry sauce, shallot, orange juice, vinegar and dijon in a food processor and pulse until smooth. With the motor running, gradually add olive oil and blend until emulsified. Season with salt and pepper.

  • Add kale to a large salad bowl and pour vinaigrette over kale. You may end up with extra vinaigrette; if so simply reserve for another use. Massage kale leaves gently with hands or tongs to evenly distribute vinaigrette and soften kale. Add remaining salad ingredients and toss together just before serving.

Emily SkaarComment