Vibrant kale salad 

Salad ingredients

    •    4 cups kale, stems removed and leaves chopped

    •    1 tablespoon olive oil

    •    Sea salt, to taste

    •    1 cup thinly sliced red cabbage

    •    1/2 cup thinly sliced fennel

    •    1/2 cup fresh blueberries

    •    1 apple, thinly sliced

(preferably a crisp variety like Fuji or Honeycrisp)

    •    1/4 cup goat cheese, crumbled

    •    2 tablespoons pumpkin seeds (optional)

    •    1 tablespoon dried cranberries (optional)

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For the vinaigrette

    •    1 tablespoon Dijon mustard

    •    1 tablespoon maple syrup

    •    3 tablespoons balsamic blanc

(or white balsamic vinegar)

    •    3 tablespoons olive oil

    •    Salt and pepper, to taste
 

Instructions:

    1. Prepare the Kale. Place the chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of sea salt. Using your hands, massage the kale for about 2-3 minutes until the leaves become tender and slightly darker in color. This helps to soften the kale and reduce its bitterness.

    2. Assemble the Salad. Add the thinly sliced cabbage, fennel, blueberries, and apple to the massaged kale. Toss in the goat cheese, pumpkin seeds, and dried cranberries if using.

    3. Make the Vinaigrette. In a small bowl or jar, whisk together the mustard, maple syrup, balsamic blanc, and olive oil until well combined. Season with salt and pepper to taste.

    4. Dress the Salad. Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.

    5. Serve. Let the salad sit for 5-10 minutes to allow the flavors to melt together, then serve and enjoy!