Kale Salad with Apples, Walnuts, Cranberries and Feta
This delicious salad has the perfect balance of flavours and textures. Perfect as a side dish but hearty enough for lunch!
Servings 4 servings
Calories 317kcal
Ingredients
For the salad
- 6 cups coarsely chopped kale tough stems removed (about 6 large leaves)
- 1 apple peeled and thinly sliced
- 1/3 cup toasted walnuts
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
For the vinaigrette
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 1 tbsp. apple cider vinegar
- 2 teaspoons honey
- salt and pepper to taste
Instructions
- Coarsely chop the kale leaves and add to your salad bowl. Add a little olive oil and using your fingers, massage each leaf until all are coated in oil.
- In a separate bowl, add the vinaigrette ingredients and stir until well combined.
- Add the vinaigrette to the kale and toss well.
- Toss in the remaining ingredients (apple through feta) and serve.
Notes
- Do not skip the step of massaging the olive oil in the kale leaves. This makes the kale tender.
- To toast the walnuts, place walnuts on a baking dish in a 325 degrees F preheated oven for 10 minutes.
- I also like substituting pecans for the walnuts, but basically you can add any nuts that you prefer.
- Add a can of chickpeas to this salad for extra protein in order to turn it into a complete meal. Adjust the seasoning as needed.
- Leftover kale salad keeps well refrigerated for 1 day.
- Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.
Nutrition
Calories: 317kcal | Carbohydrates: 26g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 173mg | Potassium: 602mg | Fiber: 2g | Sugar: 13g | Vitamin A: 10108IU | Vitamin C: 123mg | Calcium: 212mg | Iron: 2mg