Ingredients

• 3 tbsp cranberry sauce
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 6 cups chopped green kale
• 1 cup shredded cooked turkey
• 1/4 cup dried cranberries
• 4 oz brie, sliced
• 1/4 cup slivered almonds
• Salt and pepper to taste

Preparation

To make the vinaigrette, in a small bowl, whisk together the cranberry sauce, 2 tablespoons of the olive oil, and balsamic vinegar. If the cranberry sauce is a little thick, thin it out with a splash of water or orange juice. Set aside.
To assemble the salad, massage the kale with the remaining tablesppon of olive oil. Top the salad with the turkey, dried cranberries, brie slices, and almonds. Drizzle the vinaigrette over the salad just before serving.
Serve immediately or store in the refrigerator for up to 3 days.