Ingredients
Scale
- 6 cups curly kale, stems removed and finely chopped
- 2 large Honeycrisp or Fuji apples, thinly sliced
- 1/2 cup pecans, roughly chopped
- 1/3 cup dried cranberries or pomegranate seeds
- 1/4 cup crumbled goat cheese or feta (optional)
- 1/4 small red onion, very thinly sliced
- For the Maple Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Prepare and Massage the Kale. Place the finely chopped kale in a large mixing bowl. Drizzle a tiny amount of olive oil and a pinch of salt over the leaves. Using your hands, firmly massage the kale for about 2 to 3 minutes. You will notice the leaves becoming darker, softer, and more fragrant. This step is crucial because it breaks down the tough fibers, making the kale much more pleasant to eat.
- Step 2: Toast the Pecans. Place a small skillet over medium heat. Add the chopped pecans to the dry pan. Stir them frequently for 3 to 5 minutes until they become fragrant and slightly golden brown. Be careful not to burn them, as they can turn bitter quickly. Remove them from the heat immediately and set them aside to cool.
- Step 3: Whisk the Dressing. In a small jar or bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the ingredients emulsify into a smooth, thick dressing. Taste and adjust the sweetness or acidity to your preference.
- Step 4: Assemble and Toss. Add the sliced apples, cooled toasted pecans, dried cranberries, and red onion to the bowl with the massaged kale. Pour the dressing over the salad and toss thoroughly to ensure every leaf is coated. Top with crumbled goat cheese if you are using it, and serve immediately.
- Cook Time: 20 minutes