This chopped kale salad has the perfect blend of sweet, tart, crunch, and creaminess!
3/4 cup walnut pieces, coarsely chopped
juice from 1 lemon
1 tablespoon apple cider vinegar
1 tablespoon honey
2 cloves garlic, finely minced
pinch of salt and pepper
4 tablespoons extra-virgin olive oil
2 medium bunches kale
1/4 cup dried cranberries
1/4 cup feta cheese
In a dry skillet, toast the walnut over medium heat. They are finished when they are fragrant and starting to brown; it takes about 5 minutes.
Meanwhile, in a small bowl, whisk together the lemon juice, apple cider vinegar, honey, and garlic. Add the olive oil and whisk well until it is emulsified. Set aside.
Remove the tough stems from your kale. I usually don’t use a knife for this; I just tear the leaves off. Next, chop the kale very finely. Chop, chop, chop! If you haven’t already, wash and dry your kale leaves.
Put the kale leaves in a bowl and drizzle with the dressing.
Use your hands to toss the salad well, ensuring all of the kale leaves are coated in the dressing. Top with the toasted walnuts, cranberries, and feta cheese. You can serve this right away, but I like it even more after it has chilled in the fridge for a bit. Enjoy!
Keywords: kale salad