Feta Kale Salad with Cranberries and Pecans

Name: Feta Kale Salad with Cranberries and Pecans
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon orange juice; 1 tablespoon white wine or champagne vinegar; ¼ teaspoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 bunch kale; ½ cup toasted pecans; ⅓ cup dried cranberries; ¼ cup feta cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
4
Calories
187 kcal
Course
Salad
Cuisine
International

Feta Kale Salad with Cranberries and Pecans

Demi Nguyen

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This Feta Kale Salad with Cranberries and Pecans is an easy cool-weather salad that you can make and vary over and over as a side salad for your Thanksgiving turkey or any roast meat. Or add hard-boiled eggs or a can of beans, and you have a main course kale salad.

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Ingredients

Servings

Orange vinaigrette

1 tablespoon extra virgin olive oil
1 tablespoon orange juice
1 tablespoon white wine or champagne vinegar
¼ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper

Feta kale salad with cranberries

1 bunch kale about 8 to 10 large leaves
½ cup toasted pecans coarsely chopped
⅓ cup dried cranberries
¼ cup feta cheese crumbled

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Instructions

Make the dressing for the kale salad by combining the olive oil, orange juice, vinegar, mustard, salt and pepper in a clean glass jar and shake to emulsify.
Wash the kale and trim the kale leaves from the stems. Slice the kale into thin strips and put them in a medium-sized bowl.
Toss the kale with enough salad dressing to coat. Then, using clean hands, massage the kale by squeezing and kneading it for a minute or two until it starts to soften. Let rest for 30 to 60 minutes if possible.
Add the kale to a large salad bowl or distribute it into individual bowls. Top with the chopped pecans, cranberries, and feta, with any remaining orange vinaigrette on the side.

Notes

This recipe makes about four side servings of feta kale salad or two main course salads if you add a protein like roast chicken, boiled eggs, or beans.
Lacinto kale (also known as dinosaur kale or Tuscan kale) is more tender than other varietals and is best for kale salads.
The easiest way to chop kale is to trim the thick stems, roll the kale into a log, and slice crosswise into thin strips. Please see the text and photo in the main post for additional information.
The easiest way to toast pecans is to cook them in a 350 to 400 degree oven for about five minutes until they smell, well, nutty. You can also toast nuts on the stovetop.
The resting time for the kale is optional to help it continue to soften.

Nutrition Information

Show Details

Calories 187kcal (9%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Cholesterol 8mg (3%) Sodium 274mg (11%) Potassium 187mg (5%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 3303IU (66%) Vitamin C 33mg (37%) Calcium 140mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 187 kcal

% Daily Value*

Calories	187kcal	9%
Carbohydrates	12g	4%
Protein	3g	6%
Fat	15g	23%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Cholesterol	8mg	3%
Sodium	274mg	11%
Potassium	187mg	4%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	3303IU	66%
Vitamin C	33mg	37%
Calcium	140mg	14%
Iron	1mg	6%