15 minutes
This kale salad has become my go to side dish for the fall season. I love it because the simple ingredients create a sweet and sophisticated flavor, with a slightly crunchy texture. It is full of healthy fats, fiber, and greens.
4 servings
1 Bunch of Kale
2 apples cored and finely chopped
1 shredded carrot
1 cup chopped walnuts
Crumbly goat cheese or feta
For the dressing:
3 tbs olive oil
2 tbs apple cider vinegar
1 tbs raw honey
1. Tear the kale leaves off the stalks and into small pieces. Place in a large salad bowl. "Massage" the kale in your hands until there is a deep green color and the texture is much softer.
2. Make the dressing by adding the olive oil, vinegar, and honey in a jar and stirring or shaking it until well combined. Drizzle over the kale, mixing it thoroughly.
3. Add the apples and walnuts. Add the cheese immediately before serving, and enjoy.
This salad will keep in the fridge up to 3 days.
"Massaging" the kale before serving it breaks down the plant's cellular walls, making it easier to digest and releasing the phytonutrients that help protect against disease. You can tell the difference between kale that has been massaged and kale that has not by the vibrant green color. The brighter the color, the better.