Colorful Kale Salad

This simple favorite works with any type of fresh kale found in the fall, winter and early spring. It also includes apples, red onion, and a tangy dressing for a great balance of colors and flavors.

Ingredients:

2 bunches kale, stems removed

1 apple, cored and diced

½ red onion, peeled and minced

¼ cup extra virgin olive oil

2 tbsp. apple cider vinegar

Pinch of salt

1 cup crumbled feta cheese

1 cup toasted sunflower seeds

1 cup dried cranberries, dried cherries OR raisins

Equipment:

Cutting board
Knife
Large bowl
Measuring cups and spoons

Ingredients:

2 bunches kale, stems removed

1 apple, cored and diced

½ red onion, peeled and minced

¼ cup extra virgin olive oil

2 tbsp. apple cider vinegar

Pinch of salt

1 cup crumbled feta cheese

1 cup toasted sunflower seeds

1 cup dried cranberries, dried cherries OR raisins

Equipment:

Cutting board
Knife
Large bowl
Measuring cups and spoons

Directions:

  1. Wash and prepare the fresh ingredients by removing stems, coring, dicing, peeling, and mincing them as noted in the ingredients list.
  2. Stack a few kale leaves at a time on top of one another, roll into a cylinder and then cut into strips and put in a large bowl.
  3. Add the olive oil, vinegar, and salt to the sliced kale. Using your hands, work the dressing into the kale for about 2 minutes. The more you massage the leaves, the more tender they become. Small, young kale is more tender and will need less massaging.
  4. Add the apple, red onion, feta, sunflower seeds, and cranberries. Toss together and enjoy!