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Recipe: 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.

Kale Salad With Cranberries Ingredients

  • cup water

  • 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

  • teaspoon salt

  • teaspoon ground black pepper

  • 5 ounces feta cheese, crumbled

  • cup toasted walnuts, chopped

How to Make Kale Salad With Cranberries

  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.

Kale Salad With Cranberries Nutritions

  • Calories: 138.8 calories

  • Carbohydrate: 12.1 g

  • Cholesterol: 10.5 mg

  • Fat: 9.4 g

  • Fiber: 1.5 g

  • Protein: 3.8 g

  • SaturatedFat: 2.6 g

  • ServingSize:

  • Sodium: 295.4 mg

  • Sugar: 6.2 g

  • TransFat:

  • UnsaturatedFat:

Source: Kale Salad with Cranberries

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