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Kale and Cranberry Salad

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A refreshing kale salad with red onions, feta cheese, and toasted walnuts, all marinated in a sweet-tart cranberry balsamic dressing.

Ingredients

Scale
  • ½ cup water
  • ½ cup dried cranberries
  • 1 tablespoon honey
  • 16 ounces kale, stems removed and discarded, leaves torn into bite-sized pieces
  • 1 red onion, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 5 ounces feta cheese, crumbled
  • ½ cup toasted walnuts, chopped

Instructions

  1. Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
  2. Put kale and red onion in an 8-quart pot or a very large bowl.
  3. Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
  4. To serve, transfer to a smaller serving bowl.

Notes

  • I have substituted blue or Gorgonzola cheese for the feta and pine nuts, pumpkin seeds, or sunflower seeds for the walnuts with great results.
  • If the kale looks dry after marinating for 4 hours, add additional olive oil and balsamic vinegar in equal amounts, starting with 1/2 tablespoon of each.

Nutrition

Keywords: kale salad, cranberry salad, balsamic vinaigrette, vegetarian

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