Cranberry Almond Kale Salad with Warm Shallot and Lemon Vinaigrette

I don't know about you, but when the weather is warm I have a really hard time eating heavy foods. Things like pastas and sauces just weigh me down and I swear they make me sweat more! Consequently, I am big on fruits and vegetables and salads to make up my summer meals... Which turns out to be awesome cause I'll drop a few lb's here and there.

I've been trying to jump on the kale bandwagon because I know it's like, sooooooooooo good for you but I'm just not a huge fan. Husband loves to grill up some kale in olive oil and eat it for lunch and every time he offers me some I just want to barf on him. Gross. HOWEVER, I know that kale is versatile and can be prepared in such a way that everyone can like it so when I saw this recipe on Gimme Some Oven, I went for it. And what do you know? With two minute changes, I loved it (and obviously Husband loved it too, that kale-loving-son-of-a-bitch)!

Ingredients

• 3 tbsp. olive oil, divided
• 1 shallot, peeled and thinly sliced
• 3 cloves garlic, minced
• 1 c. dried cranberries
• 2 tbsp. white wine vinegar
• juice and zest of half a lemon
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 bunch kale, ribbed and very thinly sliced
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta 

How To Make It

• heat 2 tbsp. oil in a large saute pan over medium-high heat 
• add shallot and saute for at least 5 minutes or until tender
• add garlic and saute for 1 minute
• then add cranberries, red wine vinegar and lemon juice and zest, and stir to combine
• season with salt and pepper
• in a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers 
• add in the cranberry/shallot mixture and almonds, and toss to combine
• serve topped with crumbled feta