Kale Salad with Cranberry, Walnut and Feta

Ready in ten minutes, this salad features fresh kale, dried cranberries, walnuts and feta combine together in this delicious Kale Salad with Cranberry, Walnut & Feta. Tossed in a light lemony vinaigrette, this is one of these salads you’ll want to make over and over.

It’s one of my favorites, along with the Jennifer Aniston Salad and this Green Goddess Salad.


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I just love how versatile Kale Salad can be! I’ve been experimenting with different dressings and flavour combinations and have a few more Kale Salads on the way!

Are you a salad lover? Awesome! Our other favourites include this Spinach Salad.

Once you master the simple art of ‘kale massaging’ you will make this one of your go-to greens for your favourite salads!

WHY YOU’LL LOVE THIS

  • quick and easy to make. You can have this salad on the table in 10 minutes!
  • with kale being readily available in the grocery store all year, you can enjoy this delicious salad any time.
  • the light vinaigrette is not only delicious but healthy as well!
  • it’s so versatile. You can add your favorite salad ingredients and make it your own. We enjoyed this salad plain for dinner with Gigi Hadid Pasta and we only added the lemon vinaigrette, shaved Parmesan cheese and a few sourdough croutons. It was such a delicious meal! It’s also delicious with my pasta e piselli in the springtime.

INGREDIENTS AND SUBSTITUTIONS

Ingredients for kale salad with text overlay.

If you’re out of feta cheese or looking for a substitute, we’ve rounded up the best feta cheese substitutes for you!

INSTRUCTIONS

Kale on cutting board being sliced with a chef's knife.

Prepare the kale

Start by slicing (or ripping by hand) the kale from the woody stalk in the middle of the kale leaf.

Put the kale into a colander or sieve and give it a thorough rinse. Let it drain well – a salad spinner works great for this.
If you don’t have a salad spinner, you can pat it dry with a paper towel by laying it flat on top of the bowl and pressing down.

Chopped kale in yellow bowl.

On a cutting board, roll up the kale lengthwise and chop it into smaller pieces. I like to cut them about 1/4-inch to 1/2-inch wide.

Place the kale in a large mixing bowl.

Massage the kale

Next, massage the kale. Yes – a quick 30 second kale massage is the secret to softening up the kale’s texture.

Drizzle 1 to 2 tsp. of olive oil over the kale and gently massage it by hand. You will feel it quickly start to soften up.

Toss in the Add-ins

Ingredients for Kale Salad in brown bowl ready to be tossed with lemon vinaigrette.

Add in the dried cranberries, walnuts, grated lemon rind, walnuts and crumbled feta cheese.

Make the dressing

Lemon vinaigrette in mason jar.

Using a mason jar, place the olive oil, lemon juice, apple cider vinegar, honey, salt and pepper. Put the lid on and shake it vigorously for one minute.

The dressing will emulsify into a delicious dressing ready to be poured onto the salad.

Pour the dressing onto the salad and toss the salad until the dressing is coating most of the leaves and other ingredients.

Close up image of Kale Salad in yellow bowl.

STORAGE INSTRUCTIONS

Once the dressing has been tossed into the salad, it should be eaten immediately.

You can meal prep this salad by preparing the kale and dressing separately and storing the dressing in a mason jar and the kale in a plastic storage container.

Put the add-in’s in a small container in the refrigerator and toss all three together when you’re ready to eat the salad.

OTHER SALAD RECIPES YOU’LL LOVE

Spinach & Strawberry Salad with Honey Mustard Chicken

Creamy Potato Salad

Cream Coleslaw

The Salad

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Kale Salad with Cranberry, Walnut and Feta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Sandra Flegg
  • Total Time: 10 minutes
  • Yield: 8 servings

Description

Ready in ten minutes, this salad features fresh kale, dried cranberries, walnuts and feta combine together in this delicious Kale Salad with Cranberry, Walnut & Feta.


Ingredients

6 cups chopped kale

1/2 cup dried cranberries

1/2 cup walnuts, coarsely chopped

1/2 cup feta cheese, crumbled

Dressing

2 tbsp. lemon juice

lemon zest from one lemon

1/4 cup olive oil

1/4 cup apple cider vinegar

1 tbsp. honey

1/4 tsp. sea salt

1/4 tsp. freshly ground pepper


Instructions

  1. Start by slicing (or ripping by hand) the kale from the woody stalk in the middle of the kale leaf.
  2. Next, rinse the kale in a colander or sieve. Use a salad spinner to remove the excess moisture or pat it with a paper towel. 
  3. Use a cutting board and roll up the kale lengthwise and chop it into smaller pieces. I like to cut them about 1/4-inch to 1/2-inch wide.
  4. Place the kale in a large mixing bowl.Next, massage the kale. Yes – a quick 30 second kale massage is the secret to softening up the kale’s texture.
  5. Drizzle 1 to 2 tsp. of olive oil over the kale and gently massage it by hand. You will feel it quickly start to soften up.
  6. Add in the dried cranberries, walnuts, grated lemon rind, walnuts and crumbled feta cheese. Don’t stir yet.
  7. Using a mason jar, place the olive oil, lemon juice, apple cider vinegar, honey, salt and pepper. Put the lid on and shake it vigorously for one minute.The dressing will emulsify into a delicious dressing ready to be poured onto the salad.
  8. Pour the dressing onto the salad and toss the salad until the dressing is coating most of the leaves and other ingredients.
  • Prep Time: 10 minutes
  • Category: Salad
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 small salad
  • Calories: 192
  • Sugar: 10.4 g
  • Sodium: 175.4 mg
  • Fat: 15.3 g
  • Saturated Fat: 3.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 13.4 g
  • Fiber: 1.6 g
  • Protein: 3 g
  • Cholesterol: 9.1 mg

15 Comments

  1. This was just what I was looking for! The only thing that I wanted to do was reduce the tartness of the dressing, so I added a little more honey. I loved it, and can’t wait until lunchtime, so that I can have the leftovers.

    1. So great to hear that you enjoyed the salad! And yes, definitely good call to test the dressing for tartness and adjust to taste 🙂

  2. I have made this kale recipe salad for MUCH less than the prepared store-bought ones! I used coarsely chopped pecans instead of walnuts. I also chopped my feta cheese and the cranberries into smaller pieces. A GREAT hit the five times I have made it!






  3. I would never have thought I would love this salad so much!! It makes all the difference in the world to massage the kale in oil. It tastes all together different so much lighter and fresh. Easily one of our favourite salads now!!






  4. Super fast, easy and delicious recipe that is super nutritious! I have made this several times now, and I love it! My family loves it, and even my five year old daughter will eat it. I also shared it with some friends and their kids and they liked it as well! Thank you so much for this yummy recipe!






  5. Our garden is exploding with kale this summer and this is just the perfect summer salad to use our bounty. Such a refreshing dish during those hot summer days!

    I invited extended family for dinner and this salad received rave reviews.






  6. I made this as written…except I added a chopped apple.. It was delicious! Loved the dressing! I balked a little at the Feta, but I added and it just made it fabulous! Next day, even better! Thank You!






  7. Simple ingredients + quick prep + delicious = MUST PRINT to have in my “Internet issues / WiFi not working” recipe book.






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