toggle nav

Winter Chopped Kale Salad

Recipe by Gina Matsoukas of Running to the Kitchen

Yield: 4 servings



  • ½ cup cranberries, fresh
  • 1 shallot, chopped
  • ⅓ cup extra virgin olive oil
  • 2 Tbsp. grapeseed oil
  • ½ Tbsp. honey
  • 1½Tbsp. NAKANO® Citrus Seasoned Rice Vinegar
  • 1 Tbsp. rosemary, chopped
  • salt and pepper
  • 2 Tbsp. water


  • 1 bunch Tuscan kale, stems removed, leaves rolled, thinly sliced, shredded
  • 1 pear, thinly sliced
  • 6 medjool dates, pitted, chopped
  • ⅓ cup walnuts, chopped, toasted
  • ⅓ cup gorgonzola, crumbled


  1. Combine all dressing ingredients except the water in a food processor.
  2. Process until finely chopped and combined.
  3. With the processor running, stream the water in until smooth. Scrape down the sides as necessary until it reaches a dressing-like consistency.
  4. Combine all salad ingredients in a large bowl and toss together.
  5. Transfer mixture to serving bowl and top with the dressing.


Citrus Kale Avocado Dip    

Citrus Kale Avocado Dip
See Recipe

Light and Tangy Mini Baked Apple Pies    

Light and Tangy Mini Baked Apple Pies
See Recipe

Spicy Pickled Vegetables    

Spicy Pickled Vegetables
See Recipe

Click to View All Recipes