This simple Sautéed Kale & Cranberry Salad is the perfect Fall or Winter side dish! It's also gluten-free, paleo, oil-free & low-fat. A great side for Thanksgiving or Christmas!
This Sautéed Kale & Cranberry Salad is another super simple side dish that can spruce up your Thanksgiving table!
As I've been talking about in my series of Thanksgiving side dish posts, my strategy to not over-indulging or feeling like I'm missing out during the feast is to load my plate up with as many healthy, lightened-up side dishes as I can!
All of the colors together will look so pretty, too!!
Here are a few of my other fave Vegan Thanksgiving dishes:
Gluten-Free & Oil-Free Stuffing
Cinnamon Roasted Carrots & Cranberries
Cost per serving: $0.35
Calories per serving: 93
Equipment you'll need: large sauce pan
4 Tbsp water
1 cup onion, diced
2 cloves garlic, minced
8 cups kale, torn into small pieces
1/2 cup cranberries
1/4 tsp salt
drizzle of balsamic vinegar
salt and pepper, to taste
1. Sauté onion and garlic in 2 Tbsp water on medium heat for 3-5 minutes, or until they are softened and beginning to brown.
2. Add in kale, cranberries, salt, and 2 Tbsp water, and stir.
3. Cook for 3-5 minutes, or until kale is softened and tender. Stir occasionally, and add more water if sticking occurs.
4. Drizzle with balsamic vinegar.
Sautéed Kale & Cranberry Salad
Ingredients
- 4 Tbsp water
- 1 cup onion, diced
- 2 cloves garlic, minced
- 8 cups kale, torn into small pieces
- 1/2 cup cranberries
- 1/4 tsp salt
- drizzle of balsamic vinegar
- salt and pepper, to taste
Instructions
- Sauté onion and garlic in 2 Tbsp water on medium heat for 3-5 minutes, or until they are softened and beginning to brown.
- Add in kale, cranberries, salt, and 2 Tbsp water, and stir.
- Cook for 3-5 minutes, or until kale is softened and tender. Stir occasionally, and add more water if sticking occurs.
- Drizzle with balsamic vinegar.
Do you use fresh, whole cranberries or dried sweetened? It seems the whole cranberries might be a bit too much on their own
I used fresh whole cranberries, but I imagine dried would be delicious too!