Serves 12


  • 3 oranges, divided
  • 3 Tbsp. lemon juice (from 1 lemon)
  • 1 tsp. sea salt, divided
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. ground cinnamon
  • 1/4 cup extra-virgin olive oil
  • 2 bunches Tuscan kale, ribs removed, leaves chopped into bite-size pieces (about 8 lightly packed cups)
  • 1 cup dried cranberries
  • 1 cup walnuts, roughly chopped
  • 1 Tbsp. maple syrup


    Total time: 45 minutes

    Preheat oven to 350°. Line a rimmed baking sheet with parchment paper and set aside. Working over a large bowl, finely grate zest of 1 orange. Add 1 Tbsp. of its juice (save remainder for another use), lemon juice, 1/2 tsp. salt, pepper and cinnamon, and whisk to combine. Whisking constantly, drizzle in oil in a steady stream. Add kale and cranberries, toss to coat and set aside at room temperature to let soften for 30 minutes.

    Meanwhile, in a small bowl, toss walnuts with maple syrup and remaining 1/2 tsp. salt. Arrange on prepared baking sheet in a single layer and bake, stirring halfway through, until deep golden brown, about 10 minutes. Set aside to cool.

    Using a paring knife, remove peel and pith from remaining two oranges, then thinly slice into circles, discarding any seeds. To serve, arrange salad on a large platter, scatter oranges over top and sprinkle with maple walnuts.

    Make ahead: Reserve maple-toasted walnuts and add just before serving.

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