Use your leftover cranberry sauce in the dressing of this salad!


  • 1/2 cup hazelnut
  • bunch Certified SC Grown kale, about 1 lb. before trimming
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 2 tablespoons cranberry sauce
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
  • 1/4 cup dried cranberries, optional


  • Preheat oven to 375°F. Spread hazelnuts on a large rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a clean kitchen towel; rub vigorously to remove skins (don’t worry if some remain). Allow to cool completely, then coarsely chop.
  • Remove tough stems from kale. Working with a few leaves at a time, roll into a cylinder; cut crosswise into thin strips.
  • Combine vinegar, mustard and 1/4 tsp. each salt and pepper in a large bowl. Whisk until salt has dissolved. Add cranberry sauce and whisk until well blended. Slowly whisk in both oils.
  • Add kale and nuts to bowl with dressing; toss well. Season with salt and pepper. Garnish with dried cranberries, if desired.

Ag Fact: One serving of Kale has more absorbable calcium than a small carton of milk.