Ingredients:

  • 1 large bunch kale (approx. 10 oz), de-stemmed and finely ribboned
  • 0.5 cup dried cranberries (65g)
  • 0.5 cup toasted walnuts, roughly chopped (60g)
  • 0.5 cup crumbled feta cheese (75g)
  • 3 tbsp fresh lemon juice
  • 0.25 cup extra virgin olive oil (60ml)
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Stem the kale. Pull the leaves away from the thick center ribs and discard the stems. Note: Stems are too woody for this salad but great for smoothies.
  2. Ribbon the leaves. Stack the leaves, roll them up like a cigar, and slice them into thin strips.
  3. Massage the greens. Place the kale in a large bowl with a pinch of salt and a teaspoon of olive oil.
  4. Work the kale. Squeeze the leaves firmly for 2-3 minutes until they turn dark green and feel silky.
  5. Prepare the vinaigrette. In a small jar, whisk lemon juice, remaining oil, honey, and Dijon until the liquid is thick and creamy.
  6. Add the texture. Toss in the dried cranberries, chopped walnuts, and the crumbled feta.
  7. Dress the salad. Pour the lemon vinaigrette over the top and use your hands or tongs to coat every leaf.
  8. Meld the flavors. Let the salad rest for at least 15 minutes until the kale has fully absorbed the dressing.
  9. Final seasoning check. Give it a taste and add an extra crack of black pepper if needed.