Kale Salad with Cranberries
Ingredients
- ½ cup water
- ½ cup dried cranberries
- 1 tablespoon honey
- 16 ounces kale, stems removed and discarded, leaves torn into bite-sized pieces
- 1 red onion, chopped
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 5 ounces feta cheese, crumbled
- ½ cup toasted walnuts, chopped
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Instructions
- Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
- Put kale and red onion in an 8-quart pot or a very large bowl.
- Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
- To serve, transfer to a smaller serving bowl.
Source
Original recipe: View Original
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