Let me tell you about this kale salad – it's not just another trendy green dish. I've been cooking for decades, and this combination really works.
First things first – don't just throw those kale leaves in a bowl and hope for the best. Give them a good rub with olive oil, just like you'd knead bread dough. It's amazing how the tough leaves soften right up.
Once you've got your kale nice and tender, the fun part begins. Toss in some dried cranberries for a sweet pop, toast up some walnuts until they smell nutty (keep an eye on them – they can burn in a flash), and crumble in some good feta cheese. You know, the kind that's actually got some flavor to it, not those bland pre-crumbled bits.
This salad's got staying power – the kale holds up well, unlike those wimpy lettuce leaves that go limp after ten minutes. Make a big batch, and it'll keep just fine in the fridge for lunch tomorrow. Trust me, after you make this once, you'll see why it's earned a permanent spot in my recipe box.
Recipe
Kale has become increasingly popular in recent years, and for good reason. This nutrient-dense leafy green provides an excellent base for a hearty salad that combines sweet, tangy, and savory flavors in perfect harmony.
This kale salad with cranberry, walnut, and feta is a versatile dish that works well as a main course or side dish. The combination of dried cranberries, toasted walnuts, and crumbled feta cheese creates a delightful mix of textures and tastes, while a simple vinaigrette brings all the elements together.
Ingredients:
- 1 large bunch curly kale, stems removed and chopped
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Remove the stems from the kale and chop the leaves into bite-sized pieces. Place in a large bowl and massage with olive oil for 2-3 minutes until the leaves become tender and darker in color.
In a small bowl, whisk together lemon juice, honey, and Dijon mustard. Pour the dressing over the kale and toss well.
Toast the walnuts in a dry pan over medium heat until fragrant, about 3-5 minutes. Add the cranberries, toasted walnuts, and crumbled feta to the dressed kale. Toss gently to combine and season with salt and pepper to taste.
For best results, allow the salad to rest for 15-20 minutes before serving to let the flavors meld and the kale soften further. The salad can be made up to 24 hours in advance, but add the walnuts just before serving to maintain their crunch. If preparing ahead, store the dressed kale separately from the toppings and combine just before serving.
This vibrant kale salad combines sweet, tangy, and savory elements for a nutritious meal that works equally well as a light lunch or dinner side dish.
The marriage of hearty kale, tart cranberries, crunchy walnuts, and creamy feta creates layers of texture and flavor that have made this combination a modern classic.
While kale salads have gained popularity in recent years, this preparation method has roots in traditional Mediterranean cuisine, where locals have long known that massaging tough kale leaves with oil helps break down their fibrous texture, making them more tender and enjoyable to eat.
Conclusion
This old kale salad never fails to hit the spot. I've been making it for years, and it's as reliable as my cast iron skillet. First, you'll want to give those kale leaves a good massage – sounds funny, but trust me, it makes them nice and tender. Toss in a handful of dried cranberries (the tart ones work best), and some walnuts that you've toasted until they smell nutty. Now, the feta – don't skimp here, a good Greek feta makes all the difference. When you mix it all together, you've got something that's good for you but doesn't taste like health food, if you know what I mean. The cranberries give it just enough sweetness, the walnuts add that nice crunch, and the feta brings everything together with its salty bite. It's simple food done right, and it keeps well in the fridge too.