Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar and sea salt. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar ...

Just add apples, almonds and feta cheese crumbles to this kale cranberry salad which can be made for lunch, as a side dish or brought to your next potluck gathering.

2 tablespoons honey 1 bunch of kale, about 1 pound 1/4 cup cranberry juice 1 tablespoon olive oil 1/4 teaspoon ground cloves Salt and pepper to taste 1/3 cup chopped almonds Instructions 1 ...

If using Tuscan black kale, allow to sit at room temperature for 10 minutes before serving. If using curly edge kale, allow to sit at room temperature for 30 minutes before serving.

Add dressing to kale and, gently massage kale to tenderize it. Cover bowl, let marinate in refrigerator for 30 minutes. Add onion, red pepper, and walnuts to the salad. Toss gently before serving.

I’ll be honest: Kale salad takes work. If you don’t prep and massage the leaves, you’ll end up exhausted from chewing and the salad will feel more like punishment than pleasure.