Seasonal hearty greens are tossed in a vinaigrette made with cranberries roasted over high heat. Cornbread is cubed, seasoned and drizzled with olive oil and baked crisp for a lovely winter salad topping.

Serves 4

Instructions:

1. Preheat oven to 450°F and move the oven rack to the top shelf. Arrange cranberries, shallots and garlic on a baking sheet and drizzle with oil. Roast for 10 minutes or until cranberries burst.
2. Put cranberries, shallots and garlic into a blender with mustard, vinegar and honey. Blend until smooth and stir in chopped sage. Set aside until ready to serve.
3. Reduce oven temperature to 350°F. Toss cornbread with olive oil and season with salt and pepper. Arrange on a baking sheet and bake for 10 minutes or until croutons are crisp and golden brown.
4. Toss kale, chard and brussels in a large bowl with dressing. Top with croutons before serving.

Tips: The salad dressing and croutons can easily be made ahead for quick salad prep. Boxed cornbread or purchased cornbread works perfectly.