Kale Salad with Feta and Cranberries

Lately, our family has been on a kale Caesar salad kick because it’s the only way I can get my kids to eat kale (aside from this smoothie).  I try to make it as healthy as possible with homemade croutons, a reduced fat dressing, and shaved parmesan (I mean, cheese has calcium so it can’t be that bad, right?).  But, I think we finally have had our share, so I decided to give this recipe a try.  I tweaked it a bit so here’s my spin on it which is so easy to assemble and chock full of taste and texture.


  • 8 ounces of kale (about one head)
  • 4-5 radishes
  • 2 apples (I used Gala)
  • 1/2 cup dried cranberries (although I probably used a bit more)
  • 1/3 cup reduced fat crumbled feta

Salad Dressing: 

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1/1/2 teaspoons honey or agave nectar

I followed the exact measurements for the dressing the first time I made it but now I just eyeball it and I most likely am more generous with the mustard and honey measurements.


  • Wash kale and remove stems
  • Chop it up into small pieces
  • Massage the kale in a large bowl with 1/4 cup of olive oil
  • Dice up radishes and apples
  • Toss them into the bowl with cranberries and feta
  • Drizzle dressing over it and toss

Salad Essentials: