Ingredients:

  • 170g curly kale, stems removed and finely chopped
  • 340g Honeycrisp or Granny Smith apples, thinly sliced
  • 50g sharp cheddar cheese, cubed or shredded
  • 60g walnuts, roughly chopped
  • 15g dried cranberries
  • 60ml extra virgin olive oil
  • 30ml apple cider vinegar
  • 21g honey
  • 15g dijon mustard
  • 1.5g sea salt
  • 1.2g black pepper

Instructions:

  1. Strip the kale leaves away from the woody center stems and slice the leaves into thin ribbons (chiffonade).
  2. Wash the kale and ensure it is completely dry to prevent the dressing from diluting.
  3. Place chopped kale in a large bowl, drizzle with 1 tablespoon of the olive oil, and massage the leaves with clean hands for 2-3 minutes until they transition to a deep emerald green and feel soft.
  4. Place walnuts in a skillet over medium heat for 3-5 minutes until fragrant, then remove from heat immediately.
  5. In a small jar or bowl, emulsify the remaining olive oil, apple cider vinegar, honey, dijon mustard, salt, and black pepper by shaking or whisking until creamy.
  6. Add sliced apples, cheddar cheese, toasted walnuts, and dried cranberries to the massaged kale.
  7. Pour the dressing over the salad and toss gently until evenly coated.