Ingredients
Scale
- 1 large bunch kale
- 1/2 teaspoon sea salt or kosher salt (coarser salt)
- 1/4 cup finely diced red onion
- 1/2 cup dried cranberries (raisins)
- 3/4 cup small-diced apple (or pomegranate seeds, pear or sliced grapes)
- 1/3 cup toasted sunflower seeds, (or walnuts, cashews, pepitas are good)
- 1/3 cup parmesan cheese, grated (or Feta is good too)
Maple Dressing
- ⅓ cup cider vinegar
- 2–3 tablespoons pure maple syrup (depends how sweet you like it)
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ⅔ cup olive oil
Instructions
- Take a large bunch of kale and wash it and pat it dry. Strip the kale leaves off the stiff hard stem, by slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.
- Place the kale ribbons in a large mixing bowl. Add the salt and massage it into the kale with your hands for two minutes. The kale will start to turn a darker green, the texture of the kale will begin to soften and it will shrink! What you thought was a huge amount is now much more manageable.
- Toss in the red onions, craisins, apples, and sunflower seeds.
- For the dressing: whisk together the cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
- Pour over the salad and toss. Sprinkle parmesan cheese over the top and serve. The salad can be refrigerated for up to a day before serving (if doing this, I would suggest refrigerating the salted kale separately from the other ingredients and tossing the salad together an hour or two before serving).