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Best Kale Salad Recipe with a Twist!

The Biblical Nutritionist
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Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins


  • 2 cups fresh kale with stems removed
  • 1 parsnip sliced thin
  • 1 carrot sliced thin
  • 1/4 red onion sliced thin
  • 3 tbsp red wine vinegar
  • 2 tsp olive oil
  • 2 pinches Kosher salt
  • 1 pinch ground black pepper
  • 1 tsp dried oregano
  • 1 tsp minced garlic or 1 large clove minced
  • 20g dried cranberries
  • 2 oz feta cheese


  • Grab a bunch of the kale and slice it into thin ribbons. Add the cut kale to a large bowl. 
  • Slice the parsnip, carrot and onion as thin as possible and add them to the bowl. 
  • In a small bowl add the vinegar, salt, pepper, oregano, garlic, and dried cranberries. Whisk and mash the cranberries a bit letting them flavor the dressing. 
  • Pour the dressing over the kale and veggies. Toss everything together making sure to coat all the leaves with the dressing.
  • Cover and let sit in the fridge for at least 2 hours. Once you’re ready to eat add the feta and toss.
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