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.
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 favourite 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!
INGREDIENTS AND SUBSTITUTIONS
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.
On a cutting board, roll up the kale lengthwise and chop it into smaller pieces. I like to cut them about ¼-inch to ½-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
Add in the dried cranberries, walnuts, grated lemon rind, walnuts and crumbled feta cheese.
Make the dressing
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.
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.