Kale Salad with Oranges, Cranberries and Maple-Toasted Walnuts Recipe
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.