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Kale Salad with Cranberries

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"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."
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Ingredients

3 h 25 m servings 139
Original recipe yields 12 servings

Directions

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  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.

Footnotes

  • Cook's 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 each.

Nutrition Facts


Per Serving: 139 calories; 9.4 12.1 3.8 11 295 Full nutrition

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