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Kale Salad with Cranberries
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
205 minutes
Tangy kale salad with feta, red onions, walnuts, and cranberry balsamic dressing.
Ingredients:
  • 0.5 cup water
  • 0.5 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
  • 0.75 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 5 ounces feta cheese, crumbled
  • 0.5 cup toasted walnuts, chopped
Instructions:
  • In a small saucepan, bring water and cranberries to a boil. Simmer until cranberries are soft and liquid is syrupy, about 5 to 10 minutes. Stir in honey, then cool off the mixture.
  • Combine the kale and red onion in a spacious 8-quart pot or large bowl.
  • In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, and pepper. Pour over the kale, stir to combine. Add feta cheese, walnuts, and cranberries with syrup, mix well. Refrigerate covered, stirring occasionally, until kale wilts and reduces in size, 3 to 8 hours.
  • Transfer the dish to a smaller, elegant serving bowl for presentation.

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