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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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
3 hrs
total:
3 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • To serve, transfer to a smaller serving bowl.

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

139 calories; protein 3.8g; carbohydrates 12.1g; fat 9.4g; cholesterol 10.5mg; sodium 295.4mg. Full Nutrition
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