📋 Kale Salad with Cranberries and Feta Cheese recipe

Kale Cranberry and Feta salad in a wooden bowl with wooden utensils and cranberries and sunflower seeds strewn around

5 from 1 vote

📋 Kale Salad with Cranberries and Feta Cheese recipe

This Kale Salad with Cranberries and Feta Cheese is simple to make and bursting with flavor and color! The tangy balsamic dressing and sweet dried cranberries give it the perfect tart sweet balance and it's healthy and delicious!

Course dinner, lunch, Side Dish

Cuisine American, Canadian, North American

Keyword cranberries, cranberry, feta cheese, kale

Special Diet Vegetarian

Prep Time 10

Total Time 10

Servings people

Calories 154kcal

Author Terri Gilson

Equipment

Ingredients

Salad

1 bunch raw kale (curly kale)
⅓ cup dried cranberries, cut in quarters
½ cup light feta cheese, crumbled
¼ cup sunflower seeds

Dressing

¼ cup olive oil
¼ cup balsamic vinegar
2 tablespoon agave (known as agave syrup or agave nectar)
2 tablespoon lemon juice

US Customary - Metric

Instructions

Salad:

Wash, strip and cut kale (see video in NOTES)
Chop dried cranberries into smaller pieces (at least quarters)
Add kale, cranberries, feta cheese and sunflower seeds to large bowl.

Dressing:

Whisk dressing ingredients together in bowl
Add dressing just prior to serving

Notes

Top Tip

If you have leftover kale, it freezes really well and can be used in Healthy Slow Cooker Zuppa Toscana Soup!

Storage:

Store the salad separately from the dressing. It can be stored in and airtight container in the fridge for 2-3 days. Salad dressing can be stored in a mason jar.

These ingredients don't stand up well to freezing.

Hint: If you like the dressing less tangy and a little sweeter, simply add more agave syrup

🎥 Video

How to cut kale leaves for salad

*Recipe created by: Abby Gilson

Nutrition