Kale Salad with Cranberries

I originally combined several recipes for kale salad and made several versions over the last 5 years. Despite numerous requests, I did not write it down until last year and have since perfected it. Whenever I take it to a potluck, I always take an empty bowl home.

Step: 1

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.

Step: 2

Put kale and red onion in an 8-quart pot or a very large bowl.

Step: 3

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.

Step: 4

To serve, transfer to a smaller serving bowl.

Per Serving: 139 calories; protein 3.8g; carbohydrates 12.1g; fat 9.4g; cholesterol 10.5mg; sodium 295.4mg.

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