Soak the thinly sliced red onion in a small bowl with either the Cranberry Apple Cider Vinegar. Let the onion soak at least ten minutes. Remove and toss onions over kale in large bowl. Crumble or roughly chop around ¼ cup of feta and add to salad. Now make a vinaigrette using the leftover soaking vinegar and our standard recipe (find it online or on our recipe card that came with your purchase).
Normally I recommend waiting to add the vinaigrette until right before serving so that your greens do not wilt. This one is different. Kale is so hearty that it can take more of a beating. I suggest you add the vinaigrette about five to ten minutes before serving for the best flavor. Get tongs and aggressively blend in vinaigrette with feta into the kale. What you want is the feta to crumble further and begin to create a light coating on the kale leaves.
Immediately before serving crumble in pita chips or pretzel pieces (watch the salt if using pretzels)—you want these additions to keep their crunch. Adjust salt and pepper as needed. Serve with simple grilled proteins like salmon or steak.
Recipe Note
Other vinegars to try include the Wild Blueberry Apple Cider Vinegar. These are our Sweet and Tangy vinegars and the ideal ones for this salad but you can use the Pear Cider or Rose Wine as well.
