Feta Kale Salad with Cranberries and Pecans
Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!
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.
Servings: 4
Calories: 187kcal
Ingredients
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
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.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
- 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.1 bunch kale
- 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.½ cup toasted pecans, ⅓ cup dried cranberries, ¼ cup feta cheese
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
Calories: 187kcal | Carbohydrates: 12g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 274mg | Potassium: 187mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3303IU | Vitamin C: 33mg | Calcium: 140mg | Iron: 1mg