Ingredients:

  • 1 large bunch (300g) Curly Kale, stems removed and finely chopped
  • 1/2 cup (60g) Dried Cranberries
  • 1/2 cup (60g) Raw Walnut Halves
  • 1/2 cup (75g) Feta Cheese, crumbled
  • 3 tbsp (45ml) Extra-Virgin Olive Oil
  • 2 tbsp (30ml) Freshly squeezed Lemon Juice
  • 1 tsp (5ml) Honey or Maple Syrup
  • 1 tsp (5g) Dijon Mustard
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Place the walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, shaking frequently, until fragrant and mahogany brown. Cool and roughly chop.
  2. Place the chopped kale in a large mixing bowl. Sprinkle with sea salt and 1 tablespoon of the lemon juice. Using your hands, firmly massage the kale for 2-3 minutes until leaves are dark, glossy, and reduced in volume.
  3. In a small jar or bowl, whisk together the remaining lemon juice, olive oil, honey, and Dijon mustard until the dressing is fully emulsified and opaque.
  4. Pour the dressing over the massaged kale. Add the toasted walnuts, dried cranberries, and crumbled feta cheese. Toss thoroughly to ensure every leaf is coated.