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Homemade Kale Cranberry Salad recipe photo

Kale Cranberry Salad

This Kale Cranberry Salad is vibrant and nutrient-packed! A delicious mix of massaged kale, tart cranberries, crunchy walnuts, and tangy feta cheese tossed in a simple vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Kale chopped (preferably curly or dinosaur kale for the best texture)
  • 1 cup Dried cranberries unsweetened if possible for a less sugary option
  • 0.5 cup Walnuts chopped (toasted walnuts add extra depth)
  • 0.5 cup Feta cheese crumbled (or plant-based feta alternative if desired)
  • 0.25 cup Red onion thinly sliced
  • 0.25 cup Olive oil extra virgin preferred
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Honey can substitute with maple syrup for a vegan option
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Sharp Knife
  • Cutting Board
  • Small bowl or jar
  • Salad tongs or spoons

Method
 

Mastering Kale Cranberry Salad: How-To
  1. Begin by washing and drying your kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale into your large mixing bowl.
  2. Add a pinch of salt and about half of the olive oil to the kale. Using your hands, gently massage the leaves for 2–3 minutes to soften and tenderize the kale.
  3. In a small bowl or jar, whisk together the remaining olive oil, apple cider vinegar, honey, salt, and pepper. Adjust seasoning to taste.
  4. Add the dried cranberries, chopped walnuts, crumbled feta cheese, and thinly sliced red onion to the massaged kale. Pour the dressing over and toss well to coat.
  5. Let the salad sit at room temperature for about 10 minutes before serving to allow flavors to meld and kale to absorb the dressing.

Notes

  • Massaging the kale is essential for a tender texture and better flavor absorption.
  • Store dressing separately if preparing ahead to keep the salad crisp up to 2 days.
  • Try variations like swapping walnuts for pecans or adding fresh fruits for extra flavor.