Citrus Kale Salad with Cranberries and Toasted Almonds

Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons freshly squeezed orange juice
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• Pinch freshly ground black pepper
• 1 large bunch kale
• 1/4 cup whole almonds
• 1/3 cup dried cranberries

Instructions

1. In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, orange juice, honey, salt, and pepper.
2. Remove the tough stems from the kale and tear the leaves into bite size pieces. Rinse in cold water and dry with a paper towel or run through a salad spinner to remove the excess moisture.
3. Place the almonds in a skillet over medium heat, shaking the pan often to prevent burning. Heat the nuts until they are browned and fragrant, about 5 minutes. Once toasted, remove the pan from the heat to allow the almonds to cool, then give the nuts a rough chop.
4. In a large salad bowl, toss together the kale, almonds, cranberries, and half of the prepared vinaigrette. Pour in more of the dressing until there is enough to coat the kale without over saturating it (the amount of dressing needed will vary since kale is sold in bunches of varying sizes; the ones I've been buying lately have been huge!).  Add additional salt and pepper to taste.