Chopped Kale Salad

5 from 2 ratings

An easy recipe for chopped kale salad with a simple apple cider vinaigrette. This fresh side dish has a balance of salty and sweet with a nice crunch. Low sugar dried cranberries, feta and chopped walnuts round out this winning salad.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings: portions

Author: Chef Lindsey

Ingredients

For the Salad:

1 bunch curly kale
1/4 sweet onion
1/2 sweet bell pepper or more
1/4 cup lower sugar cranberries or apple juice sweetened cranberries!
2 ounces feta crumbled
2 tablespoons walnuts finely chopped

For the Dressing:

2 1/2 tablespoons apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt or more to taste
1 teaspoon honey

Instructions

Gather and measure ingredients for the salad. Rinse, drain kale. Remove kale stems.
Finely slice the kale and then go back through and chop again.
Thinly slice peppers and onions. You could also use a mandolin. Place in a large mixing bowl with peppers and onions.
Add the ingredients for the dressing to the large bowl. I don’t bother mixing it in a small bowl first. Just drizzle over the vegetables and then massage it in with your hands.
I usually season with about half the salt, then taste and season again.
Add the feta, cranberries and chopped walnuts. Toss with tongs or salad forks. Serve immediately or refrigerate and serve later.

Notes

Flavor Tips - Depending on how large a bunch of kale you actually had, you might want a bit more than ½ teaspoon of salt.

Variations - Goat cheese and parmesan are both winners. Try dried tart cherries or raisins!

Storage - Leftovers keep in an airtight container for up to 3 days in the refrigerator.

Nutrition