Ingredients:

  • 1 bunch (225g) Curly Kale, stems removed and torn into bite-sized pieces
  • 2 medium (450g) Honeycrisp Apples, cored and thinly sliced
  • 1/2 cup (60g) Dried Cranberries
  • 1/2 cup (60g) Walnuts, roughly chopped
  • 1/4 cup (30g) Shaved Parmesan
  • 1/4 tsp (1.5g) Fine Sea Salt (for massaging)
  • 1/3 cup (80ml) Extra Virgin Olive Oil
  • 3 tbsp (45ml) Apple Cider Vinegar
  • 1 tbsp (15ml) Pure Maple Syrup
  • 1 tsp (5ml) Dijon Mustard
  • 1 clove (3g) Garlic, minced
  • 1/4 tsp (1.5g) Salt
  • 1/4 tsp (1.5g) Black Pepper

Instructions:

  1. Place the torn kale pieces in a large mixing bowl. Sprinkle with 1/4 tsp of salt and a drizzle of olive oil. Massage the leaves with your hands for 1–2 minutes until they soften and shrink in volume.
  2. Place the chopped walnuts in a skillet over medium heat. Toast for 3–5 minutes, stirring constantly, until golden brown and fragrant. Remove from heat immediately.
  3. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
  4. Add the sliced Honeycrisp apples, dried cranberries, toasted walnuts, and shaved Parmesan to the massaged kale.
  5. Drizzle the vinaigrette over the salad and toss gently to combine all ingredients.