Kale Salad with Cranberries recipe
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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
Nutrition Info
- 138.8 caloriescarbohydrate: 12.1 gcholesterol: 10.5 mgfat: 9.4 gfiber: 1.5 gprotein: 3.8 gsaturatedFat: 2.6 gservingSize: -sodium: 295.4 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Kale Salad with Cranberries
Directions
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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.