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

Kale Salad with Cranberries, Feta and Walnuts

Makes about 6 servings.
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We enjoyed this Kale Salad With Cranberries and Feta so much that we featured the recipe in an Almanac Garden Guide. (Yes, kale!) The key is to slice the kale very thinly to distribute the flavor evenly.

The recipe comes from the Harrisville General Store, down the road from The Old Farmer’s Almanac office in New Hampshire! Use kale straight from the garden or your local market.

Learn how to grow your own kale.

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.

About The Author

Sarah Perreault

Senior editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault