Kale Salad with Cranberries

I originally combined several recipes for kale salad and made several versions over the last 5 years. Despite numerous requests, I did not write it down until last year and have since perfected it. Whenever I take it to a potluck, I always take an empty bowl home.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 139 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Put kale and red onion in an 8-quart pot or a very large bowl.

Step 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.

Step 4

To serve, transfer to a smaller serving bowl.