Kale Cranberry Salad Recipe

This Luby’s Kale Cranberry Salad is an easy cold salad with feta, toasted walnuts, and sweet balsamic-soaked cranberries. It’s balanced, hearty, and actually holds up well in the fridge for a few days. Great for meal prep, potlucks, or when you want something green but not boring.

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Quick Summary

• Prep time: 20 mins
• Cook time: 10 mins
• Flavor: tangy, nutty, sweet-savory
• Great for: weekday lunches, meal prep, side dish rotation

Why I Like This Recipe

Okay, so… I made this late one night when I was too tired to cook anything that involved a pan or actual heat (aside from the cranberries, which basically babysit themselves). Tossed it all in a bowl and forgot about it. Next day? It slapped. Like, in a quiet, satisfying way. The kale softens just enough after marinating — no chewing forever. And the cranberries?? Little chewy-sweet pops. Kinda addicted now.

Ingredients

• ½ cup water
• ½ cup dried cranberries
• 1 tablespoon honey
• 16 oz kale, stems off, torn up
• 1 red onion, chopped
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon minced garlic
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 5 oz feta cheese, crumbled
• ½ cup toasted walnuts, chopped

How To Make Kale Cranberry Salad

1. Soften the cranberries: Add water and cranberries to a saucepan. Bring it to a boil, then drop the heat. Let ‘em simmer till soft and syrupy — like 5–10 minutes. Stir in the honey and set aside to cool.
2. Prep the greens: Tear the kale into bite-sized pieces and toss it into a giant bowl (or like, the biggest pot you’ve got — no judgment). Add the chopped onion.
3. Whisk the dressing: Olive oil, balsamic vinegar, garlic, salt, pepper. Mix it till it looks blended. Pour it over the kale mix and stir it up really well — hands work great here if you’re into that.
4. Toss in the good stuff: Now add the feta, walnuts, and your cranberry mixture (with the syrup). Stir again. You want everything kinda glossy and coated.
5. Let it marinate: Cover it up and throw it in the fridge for at least 3 hours. Overnight? Even better. The kale softens up and soaks in the flavor.
6. Serve when ready: You’ll notice it shrinks a bit — that’s normal. Just give it a stir and serve chilled.

Tips for Success

• Massage the kale a bit if it feels too stiff — makes a difference
• Toast the walnuts yourself for max flavor (oven or dry pan)
• Let it marinate at least a few hours — raw kale needs time
• Stir it once or twice while chilling to keep everything evenly coated
• Want more tang? Add a splash more vinegar before serving

Storage and Reheating

• Fridge: Keeps great in the fridge for up to 4 days. Actually gets better as it sits.
• Freezer: Not really a freezer salad. Too much water in the greens.
• Reheat: Nope — it’s a cold salad. Eat straight from the fridge or let it sit out for 10 minutes.

Frequently Asked Questions

• Can I use baby kale instead?
  Sure. It’s more tender, so you can skip the marinating if you’re in a rush.
• What’s a good feta substitute?
  Goat cheese or even parmesan shavings work — just changes the vibe a bit.
• Can I make this vegan?
  Yeah. Just ditch the cheese and use maple syrup instead of honey.
• How do I toast the walnuts?
  5 minutes in a dry pan on medium heat, or bake at 350°F for about 7–8 mins.
• Can I serve this warm?
  Not really meant to be. The kale would wilt weird. Stick to cold.

Common Mistakes and How to Dodge Them

• Forgetting to soften the kale: If you just throw everything together and serve it right away, the kale’s gonna be tough and dry. Let it marinate. It’s worth it.
• Skipping the cranberry simmer: Raw dried cranberries don’t blend well in flavor or texture. That syrupy soak pulls it all together — don’t skip.
• Overdoing the dressing: Easy to go overboard. Start with the amounts listed, then taste after chilling before adding more.
• Using raw walnuts: They’ll work… but the flavor’s just kinda flat. Toasting = crunch + warmth.
• Not using enough salt: Kale can handle a bit of salt. Don’t be shy — especially if your feta’s mild.

Nutrition Facts (Per Serving)

• Calories: 215 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 11mg
• Sodium: 310mg
• Potassium: 310mg
• Total Carbohydrate: 17g
• Dietary Fiber: 3g
• Sugars: 9g
• Protein: 6g