Ingredients:

  • 1 bunch (170g) Lacinato or Curly Kale, stems removed and finely chopped
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (60g) pecans, roughly chopped
  • 1/2 cup (75g) feta cheese, crumbled
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) dijon mustard
  • 1/4 tsp (1.5g) fine sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Place the chopped pecans in a dry skillet over medium heat. Toss frequently for 3–5 minutes until they smell nutty and look mahogany-colored. Immediately remove from heat to prevent burning.
  2. Place the chopped kale in a large bowl with 1 tablespoon of olive oil. Using your clean hands, squeeze and massage the leaves for about 2 minutes until the kale turns a dark, glossy green and feels soft to the touch.
  3. Combine the olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is thickened and cohesive.
  4. Pour the dressing over the massaged kale and toss to coat. Fold in the toasted pecans, dried cranberries, and crumbled feta. Gently stir to avoid breaking the feta chunks.