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My review
Kale Salad with Cranberries
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Rita M Frantz
"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 139Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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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.