Ingredients
- 2 bunches curly kale rib removed, chopped, washed and dried
- Zest and juice of one orange
- 1/2 tsp. kosher salt
- 1 Tbsp. canola oil
- 1 cup dried cranberries
- 1 green apple unpeeled, small diced
- 1 cup chopped pecans or walnuts toasted
- 1/2 medium green apple unpeeled
- 1/4 red onion roughly chopped
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 1 1/2 tsp. Dijon mustard
- 1/4 cup canola oil
- 1/4 tsp. kosher salt
Instructions
- Place kale in a large mixing bowl with zest, juice and salt.
- Using clean hands, massage kale until it loses some volume and turns bright green.
- Stir in oil and fruit. Mix well.
- Cover salad with plastic wrap and refrigerate about 30 minutes to several hours to allow flavors to develop before serving.
- Core apple and cut into smaller pieces.
- Place apple, onion, vinegar, honey, mustard, oil, kosher salt and yeast into blender and pulse until smooth. Or, grate apple and onion before whisking ingredients in bowl.
- Toss salad in vinaigrette and serve.
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