Ingredients
Scale
- 1 large bunch Lacinato (Dino) kale, stems removed and finely shredded
- 2 medium Honeycrisp or Gala apples, thinly sliced
- 1/2 cup toasted walnuts, roughly chopped
- 1/3 cup dried cranberries
- 1/4 cup crumbled feta cheese or goat cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Place your shredded kale into a large mixing bowl. Drizzle it with a teaspoon of olive oil and a pinch of salt. Use your clean hands to literally massage the kale for about 2 to 3 minutes. Squeeze the leaves firmly as you work. You will notice the kale turns a darker green and the texture becomes soft and silky. This step is essential because it breaks down the tough cellulose in the leaves, making them much easier to chew and digest.
- In a small jar or bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the mixture is fully emulsified. Slice your apples into thin wedges or matchsticks. If you aren’t serving the salad immediately, toss the apple slices in a tiny bit of lemon juice to prevent them from turning brown. Chop your toasted walnuts and gather your cranberries and cheese.
- Pour the dressing over the massaged kale and toss well to ensure every leaf is coated. Add the sliced apples, walnuts, and dried cranberries. Toss gently to combine. Transfer the salad to a large serving platter or individual bowls. Sprinkle the crumbled feta cheese over the top as a final touch. Serve immediately, or let it sit in the fridge for 30 minutes to allow the flavors to meld even further.
- Cook Time: 15 minutes