Harrisville Kale Salad with Cranberries, Feta & Walnuts
Tossed with a light dressing, sweet cranberries, and crunchy nuts, this kale salad with cranberries is a staff and reader favorite.
By Yankee Magazine|Jun 24 2019|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanJust up the road from Yankee Magazine‘s New Hampshire offices, the folks at the Harrisville General Store lure locals and tourists alike with their made-from-scratch food, much of it locally sourced. Their take on kale salad with feta is so popular and delicious that many Yankee staffers have to plan ahead each day to get their share before it sells out. “The key is to slice the kale very thinly to distribute the flavor evenly,” store manager Laura Carden advises. Tossed with a light dressing, sweet cranberries, and crunchy nuts, it’s the perfect late-fall salad.
Note: For this recipe, you’ll want about 8 cups of thinly sliced kale leaves. You can also adjust the amounts of cranberries, walnuts, and/or feta to taste.
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Yield:
6 servingsIngredients
1 head green-leaf kale (see “Note,” above)
1-1/2 tablespoons rice-wine vinegar, red-wine vinegar, or apple-cider vinegar
1-1/2 teaspoons minced shallots
Kosher or sea salt, to taste
6 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
1/3 cup dried cranberries, roughly chopped
1/3 cup toasted walnuts, roughly chopped
1/3 cup crumbled feta
1 tablespoon fresh lemon or lime juice
Instructions
Remove stems from kale and discard. Wash and spin kale leaves in a salad spinner or blot between paper towels until thoroughly dried. Slice kale thinly (1/4- to 1/2-inch thickness), place in a salad bowl, and set aside.
In a small bowl, whisk together vinegar, shallots, and a pinch of salt. Let stand about 10 minutes. Slowly whisk in olive oil, adding pepper and more salt to taste.
Pour dressing over kale and toss well. Toss in cranberries, walnuts, feta, and lemon or lime juice. Serve immediately, or refrigerate up to 3 days.
I love the texture of the kale and the favors of the shallots, feta cheese and walnuts.
Amazing salad. Made this for a wine pairing party last night and nothing was left!
This is my go-to salad for weeknights and last minute guests alike. Incredibly easy to prepare, wonderful flavors. I use a stick blender to prep the dressing. It purees the dressing and distributes the shallot taste even more throughout the salad. Cannot recommend this recipe enough!
I also added shredded brussel sprouts to the salad.
Instead of walnuts, try roasted-salted-pistachios !
Scrumptious! I put some roast turkey on top and it was delicious. The dressing is fabulous – I plan on using it for all my salads!
I made this salad this evening and completely loved it. My husband is now a fan as well.
I made a couple of adjustments; I didn’t have any walnuts, so I used toasted pine nuts, and didn’t have any feta, so used freshly grated Parmesan cheese. And lastly, after tasting the dressing, I felt it was a little flat, so I added a bit of pure maple syrup. Very, very delicious.
I’m looking forward to having another helping tomorrow.
Thank you for an amazing recipe and my first attempt at a successful kale salad.
This is a family favorite! Love the combination of flavors, and leftovers keep well without getting soggy. We often make this as a Thanksgiving side to counteract some of the heavier, starchier dishes.