Mandarin Kale Salad with Cranberry Dressing

Mandarin Kale Salad with Cranberry Dressing

share
Prep: 15 mins
Serves: 4

Ingredients

Candied Pecans

  • 1 cup pecan halves
  • 2 tablespoons honey
  • 1 tablespoon Sunkist® mandarin zest
  • 1/4 teaspoon salt

Salad

  • 6 Sunkist® mandarins or 2 Sunkist® Minneola tangelos
  • 1 bunch kale
  • 1/3 cup dried cranberries

Dressing

  • 1/2 cup purchased champagne or white balsamic dressing
  • 2 tablespoons of honey
  • 1/4 cup frozen (or fresh) cranberries

Directions

Candied Pecans

  1. Make the candied pecans first: place the pecans in a non-stick sauté pan. Toast over medium high heat for about 2 minutes, stirring often.
  2. Add honey and cook pecans in honey until caramelized, stirring often, about 5 minutes.
  3. Sprinkle with zest and salt and spread out onto a lightly pan sprayed sheet pan to cool.

Salad

  1. Peel and segment the mandarins and place in a large bowl.
  2. Remove any large ribs from the kale and then thinly slice. Rinse well and spin dry. Add kale to oranges along with dried cranberries.

Dressing

  1. Blend the dressing, honey, and cranberries until smooth, and toss with the salad (try using a small smoothie blender or hand blender). Sprinkle with candied pecans.<br /> <br /> Variations: <br /> • Substitute the cranberries and honey with 1/3 cup of cranberry sauce for a quick dressing alternative, to use up that after-holiday-dinner cranberry sauce. <br /> • Add some sliced leftover turkey for a tasty salad add-on.

You might also like ...

Negroni Sbagliato with a Sunkist Twist

Negroni Sbagliato with a Sunkist Twist

Mediterranean Orange Salad with Pistachios

Mediterranean Orange Salad with Pistachios

Citrus Salmon Sheet Pan

Citrus Salmon Sheet Pan

Orange and Harissa Glazed Beef Kebabs

Orange and Harissa Glazed Beef Kebabs