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Wilted Kale Salad

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Wilted Kale Salad

Jessica Braider
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings


  • 1 Tbsp. extra virgin olive oil
  • 1 clove garlic minced, about 1/2 tsp.
  • 1 bunch kale stems removed and leaves torn into bite-sized pieces
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup dried cranberries (preferably naturally sweetened)
  • 6 Tbsp. walnut pieces
  • 1/4 cup crumbled feta cheese
  • 1/8 tsp. salt or to taste
  • 1/8 tsp. black pepper or to taste


  • In a large skillet, heat the oil over medium heat. When it starts to shimmer, add the garlic and stir until fragrant, about 30 seconds.
  • Add the kale and balsamic vinegar and stir until the kale turns bright green, but hasn't wilted yet about 2 minutes.
  • Remove the skillet from the heat and mix in the cranberries, walnuts, and feta. Add salt and pepper and serve warm.


Do Ahead or Delegate: Remove the kale stems and rip the leaves into bite-sized pieces, mince the garlic, chop the walnuts if necessary.
Nutritional Information Per Serving (% based upon daily values): Calories 199, Total Fat: 13g, 20%; Saturated Fat: 3g, 13%; Cholesterol: 8mg, 3%; Sodium: 180mg, 7%; Total Carbohydrate: 20g, 7%; Dietary Fiber: 3g, 14%; Sugar: 12g; Protein: 5g
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Keyword 30 Minutes (or less) Meals, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Salads, Side Dish, Spring, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
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