Kale cranberry feta cheese salad

I have been making this kale cranberry feta cheese salad for the past two weeks. I think I have probably made it four times already I am so in love it.

Kale cranberry feta salad | Eat Good 4 Life

The first time I tried something like this was at my friends house about 4 weeks ago. She actually bought the salad from a new deli shop here in town. The salad was quite costly in my opinion but very good nonetheless. I thought the salad was quite simple so recreating it making it with my own homemade salad dressing shouldn’t be too hard.

So a few weeks later I got to make it using my mustard salad dressing vinaigrette and oh boy… I have been making this kale cranberry feta cheese salad at least twice a week. Even my kids love it!

The best way to eat this salad is a few minutes after making it when the dressing has been softening the kale for a while. I normally make the salad in advance and let it sit for 20 minutes for the vinaigrette to do its thing with the kale. I have let it sit for longer time as well as refrigerate leftovers and still the salad is perfectly fine.

On another note, I am so panicing about the holidays been so near. I don’t know where time is going but for sure it is flying by. I am planing of making at least a couple of holiday cookie recipes soon so stay tuned for that. I am also still debating whether or not I am going to be gifting homemade goodies to friends and family this year. It is so much work. I know they will appreciate them… will see.

Anyhow, I hope you get to make this kale cranberry feta cheese salad. If you like kale you are going to love this recipe.

Enjoy!

Kale cranberry feta salad | Eat Good 4 Life

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Kale cranberry feta cheese salad

Yield: 4 servings

Total Time: 10 minutes

Ingredients:

  • 10 oz fresh kale
  • 6 oz feta cheese
  • 1 large red onion, sliced
  • 1/3 cup dried cranberries

Salad Dressing

Directions:

In a large bowl add the salad ingredients and set aside.

Mix salad dressing ingredients in a salad dressing shaker or any other jar of your choice. Pour dressing over the kale and toss to combine. Allow the salad to sit for at least 15-20 minutes to make sure the kale softens.

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14 comments

  1. looks so delicious… back to back cranberry desserts, just like me. :-) i can’t eat those cranberries, too tart, so we don’t have a choice but to bake with them.

    Also, congratulations on the nomination for top 25, that is GREAT news! Very excited for you!

  2. Whoa! Congratulations! Look at those names you’re there with. That’s awesome! :D

    And this looks amazing! And I love the color. Cranberries make everything so pretty.

  3. Gorgeous! I love upside down cakes, but using cranberries never crossed my mind. Great idea! And congratulations on your nomination – that is so awesome!

  4. This looks amazing..and I bet it tastes even better. Can’t wait to try it!

  5. Can use raspberries instead of cranberries for this recipe?

    • I think the raspberries will become mushy and not hold very good. If anything I would say blueberries but even still I think you may encounter the same problem. You can try it but I don’t know if it will work though. Thanks for visiting my blog :-)

  6. Hi,
    Can I use whole wheat all purpose flour or does it have to be whole wheat pastry flour?

  7. I truly love your website.. Very nice colors & theme. Did you develop this website yourself?
    Please reply back as I’m wanting to create my own personal blog and would love to know where you got
    this from or what the theme is named. Appreciate it!

  8. In the directions you say pour batter over “Apples” Apple’s are not listed in ingredients??.

  9. Can I replace the eggs with Apple Sauce please as I do not eat eggs?

    • I am not sure!!! Eggs helps with the structure so I am no sure if the cake will hold with the apple sauce alone!

    • I tried it and it worked perfectly. I also substitute Coconut Sugar for normal sugar as that is what I had.  It turned out lovely.  It was a delicious recipe, thank you :)

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