6cupscoarsely chopped kaletough stems removed (about 6 large leaves)
1applepeeled and thinly sliced
1/3cuptoasted walnuts
1/4cupdried cranberries
1/4cupcrumbled feta cheese
For the vinaigrette
1/4cupolive oil
2teaspoonsDijon mustard
1tbsp.apple cider vinegar
2teaspoonshoney
salt and pepper to taste
Instructions
Coarsely chop the kale leaves and add to your salad bowl. Add a little olive oil and using your fingers, massage each leaf until all are coated in oil.
In a separate bowl, add the vinaigrette ingredients and stir until well combined.
Add the vinaigrette to the kale and toss well.
Toss in the remaining ingredients (apple through feta) and serve.
Notes
Do not skip the step of massaging the olive oil in the kale leaves. This makes the kale tender.
To toast the walnuts, place walnuts on a baking dish in a 325 degrees F preheated oven for 10 minutes.
I also like substituting pecans for the walnuts, but basically you can add any nuts that you prefer.
Add a can of chickpeas to this salad for extra protein in order to turn it into a complete meal. Adjust the seasoning as needed.
Leftover kale salad keeps well refrigerated for 1 day.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.