Kale Salad

Step 1

Separate kale leaves from the woody stems. Use a knife or tear them off with your hands.Chop kale leaves into bite-size pieces and add them to a large bowl. Discard the stems.

Step 2

Add a pinch of salt and about a tablespoon of lemon juice, then pinch/massage the kale with your fingertips until you can feel it get softer (about 30 seconds).Set it aside for a few minutes while you prepare the other ingredients.

Step 3

Add in small apple pieces, chopped walnuts, and cranberries.

Step 4

You can pick one, two, or all add-ins based on your preferences.PUMPKIN (sub butternut squash, kabocha squash, sweet potatoes, or carrots): peel and cut it into ¾ inch cubes, toss with olive oil, salt, and black pepper, and arrange on a baking sheet on a single layer. Bake in a preheated oven at 430°F or 220°C for 20 minutes or until fork tender.POMEGRANATE SEEDS (sub red bell pepper chopped into small dice).RED CABBAGE (substitute shaved Brussels sprouts or fennel): thinly slice the cabbage with a knife or mandoline slicer.FETA CHEESE (substitute diced avocado): only add crumbled feta or avocado before serving the salad after you have already tossed it with the dressing.

Step 5

To a small jar, add olive oil, lemon juice, maple syrup, mustard, garlic powder, salt, and black pepper. Close the jar and shake well.You can also whisk the ingredients together in a small bowl.

Step 6

Drizzle half the dressing in the salad and toss well.Serve the other half on the table for people to help themselves and drizzle on their portion.