Description
A vibrant and nutritious kale salad featuring dried cranberries, sliced almonds, and feta cheese, perfect for a refreshing meal or side dish.
Ingredients
Scale
- 6 cups fresh kale, stems removed and leaves torn into bite-sized pieces
- 1 cup dried cranberries
- 1/2 cup sliced almonds (toasted if desired)
- 1/2 cup crumbled feta cheese (or goat cheese)
- 1 large apple, diced (Granny Smith or Honeycrisp)
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- Optional: 1/4 cup pumpkin seeds for added crunch
Instructions
- In a large mixing bowl, add the torn kale leaves. Drizzle with a bit of olive oil and massage the leaves for 2-3 minutes until they are softened and darkened in color.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper until well combined.
- Add the diced apple, dried cranberries, sliced almonds, crumbled feta cheese, and red onion to the bowl with the kale.
- Pour the dressing over the salad mixture. Using tongs or salad forks, toss everything together until the kale and other ingredients are well coated with the dressing.
- If using, sprinkle pumpkin seeds over the top for an extra crunch.
- Let the salad sit for about 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.
Notes
- Feel free to substitute goat cheese for feta if you prefer.
- This salad can be prepared in advance; just add the dressing right before serving to keep the kale crisp.
- Add more seasonal fruits or nuts for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 6mg