Crazy Delicious Kale Salad with Sweet Cranberries

1. Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.

2. Put kale and red onion in an 8-quart pot or a very large bowl.

3. Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.

4. To serve, transfer to a smaller serving bowl.

Cook’s Notes:

I have substituted blue or Gorgonzola cheese for the feta and pine nuts, pumpkin seeds, or sunflower seeds for the walnuts with great results.

If the kale looks dry after marinating for 4 hours, add additional olive oil and balsamic vinegar in equal amounts starting with 1/2 tablespoon each.