Kale Salad with Cranberries, Feta and Walnuts

Recipe for Kale Salad with Cranberries, Feta and Walnuts
Becky Luigart-Stayner


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 (¼ to ½ 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.


Makes about 6 servings.

Preparation Time

25 Minutes

Total Time

25 Minutes

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Kale Salad~

I would try grating an apple on top of the Salad just before eating; grated carrots are great!!!

This is a great salad. It is

This is a great salad. It is a must if going to The great Harrisville yarn and weaving mill across the street at the little country store. One of the most beautiful towns in NEngland

Great Kale recipe ideas. Can

Great Kale recipe ideas. Can't wait to try. :)