Keep this make-ahead cranberry orange kale salad on hand for a quick, weekday lunch or refreshing side dish for the holidays.
Tear kale leaves from stems and add to a large mixing bowl. Massage kale with hands 3 minutes, or until tender. Stir in cranberries, hemp hearts, and almonds.
In a separate bowl, whisk together olive oil, orange peel, orange juice, maple syrup, ginger, garlic, and salt and pepper.
Pour dressing over salad and toss until evenly coated.
Store in an airtight container in the fridge for up to seven days.
This recipe originally appeared on GratefulGrazer.com.