INGREDIENTS:​

• 1 pack Cranberry & Jalapeno Chicken Meatballs​
• Dried cranberries​
• Extra virgin olive oil​
• Kale, chopped and stems removed​
• Arugula​
• Almonds, sliced​
• 2 Tbsp extra virgin olive oil​
• ¼ tsp onion powder​
• ¼ tsp garlic powder​
• 2 Tbsp red wine vinegar​
• 1 Tbsp honey​
• 1 Tbsp lemon juice (or half a lemon)​
• ⅛ tsp salt​
• ⅛ ground black pepper

DIRECTIONS:​

• To make the vinaigrette, mix the extra virgin olive oil, onion powder, garlic powder, red wine vinegar, honey, lemon juice, salt and pepper together with a spoon, until honey no longer has a thick consistency.​
• Warm up the Cranberry & Jalapeno Chicken Meatballs and cranberries in a pan on medium heat with a drizzle of olive oil.​
• Cook for a few minutes, just until the meatballs are heated through.​
• In a bowl, gently massage the kale with a little olive oil, add the arugula, sliced almonds, warm meatballs, cranberries, and top with the honey vinaigrette.