Recipe for Kale Salad with Cranberries, Feta and Walnuts | Almanac.com

Kale Salad with Cranberries, Feta and Walnuts

Photo Credit
Becky Luigart-Stayner
Makes about 6 servings.
Preparation Method

Kale Salad with Cranberries, Feta and Walnuts

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The General Store in Harrisville, New Hampshire, lures locals and tourists alike with its made-from-scratch food, much of it locally sourced. Their take on kale salad is delicious and very popular. “The key is to slice the kale very thinly to distribute the flavor evenly,” advises store manager Laura Carden.

This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

1 big bunch green-leaf kale (to make about 8 cups of thinly sliced leaves)
1-1/2 tablespoons rice-wine vinegar, red-wine vinegar, or apple cider vinegar
1-1/2 teaspoons minced shallots
kosher or sea salt, to taste
6 tablespoons extra-virgin olive oil
freshly ground black pepper, to taste
1/3 cup roughly chopped dried cranberries
1/3 cup roughly chopped toasted walnuts
1/3 cup crumbled feta cheese
1 tablespoon fresh lemon or lime juice

Remove stems from kale and discard. Wash and spin kale leaves in a salad spinner or blot between paper towels until thoroughly dried. Slice kale thinly (1/4 to 1/2 inch wide), place in a salad bowl, and set aside.

In a bowl, whisk together vinegar, shallots, and a pinch of salt. Let stand for about 10 minutes. Slowly whisk in olive oil, adding pepper and more salt, to taste.

Pour dressing over the kale and toss well. Mix in cranberries, walnuts, feta, and lemon or lime juice. Serve immediately or refrigerate up to 3 days.