This salad is my go-to salad. I started perfecting this salad a few years ago and it's been a staple in my recipe book ever since. I never liked kale unless it was blended into a smoothie or the taste was disguised with loads of dressing (defeats the whole purpose). After doing my research, I learned I was using kale all wrong.
Technique that saved the day : Massaging
Basically you tear the kale from the stalky part and massage (similar to kneading bread) until the leaves softens and turn a beautiful bright green. * I also like to add pink Himalayan sea salt to add some flavor.
Handful of Massaged Kale
1/2 Gala or Fuji Apple
1 oz. Feta Cheese
1/4 Cup of pine nuts (toasted)
Handful of dried cranberries
1/4 c. Braggs Apple Cider Vinegar
1/4 c. Extra Virgin Olive oil
1. Tbsp. Raw / Organic Honey
Preheat oven to 350º
Wash kale thoroughly in bowl of cold water, remove all grit from leaves until it is no longer visible. (May need to be repeated) Massage Kale for 2-5 minutes until leaves are softened and color of leaves is vibrant green. Place tin foil over baking sheet and place in the over for no longer that 4-5 minutes. (Let the heat wilt the leave - not burn)
Place raw pine nuts in a small sized pan on medium heat, carefully stir carefully until pine nuts are a golden brown, then remove from heat. (5-10 minutes)
Cube or Slice half Fuji or Gala Apple (your preference)
Vinaigrette: Add equal parts Braggs Apple Cider Vinegar and EVOO in measuring cup, add 1 Tbsp. Raw Honey, Salt, Pepper and whisk until mixed.
Once Kale is wilted, place kale in salad bowl, place cubed apple, dried cranberries, toast pine nut and sprinkle feta on top. Dress the salad with Honey Apple Vinaigrette, toss and enjoy!