Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 3 tablespoons extra virgin olive oil
  • 1 head Lacinato kale
  • 1 medium sweet apple (diced)
  • 2 tablespoons dried cranberries
  • 1/4 cup blueberries (optional)
  • 2-3 tablespoons chopped walnuts or pecans (optional)

Instruction

  • For the dressing, whisk or shake the vinegar, maple syrup, salt, pepper, onion powder, mustard, and olive oil together until emulsified.
  • Remove the tough stem from the kale and chop or tear the leaves into bite-size pieces. Wash and dry the kale really well and then place the prepared kale into a large mixing bowl.
  • Add half the dressing to the prepared kale and using your hands, rub the dressing all through the kale, massaging the kale for a minute or two to really work the dressing into the leaves. Cover and refrigerate for at least 2 hours to let the kale tenderize and become flavorful from the dressing.
  • If your nuts are not toasted, add the nuts to a dry skillet and toast over medium heat, tossing every 30 seconds until your nose smells the nuts. This should only take 2-3 minutes. Remove the nuts from the heat, cool them slightly, and chop them into bite-sized pieces.
  • Before serving the kale salad, add the diced apples, dried cranberries, blueberries if using, and nuts and toss to distribute. Serve the kale salad immediately with the additional dressing on the side.