kale salad



  • 1 bunch Kale
  • 1 Teaspoon sea salt
  • ⅓ cup sweet glazed walnuts (Dry toast in a pan then add 2Tablespoons maple syrup at the end of the toasting)
  • ¼ cup diced red onion
  • ⅓ cup dried cranberries
  • 1 orange, sectioned and cut into bite sized pieces
  • ¼ cup olive oil
  • 2 Tablespoons unfiltered apple cider vinegar



  1. De- stem Kale by pulling leaf away from the stem. Wash leaves.
  2. Spin or pat dry.
  3. Stack leaves, rollup and cut into thin ribbons ( chiffonade)
  4. Put Kale in a large mixing bowl, add salt and massage salt into the Kale with your hands
  5. for 2 minutes.
  6. To toast nuts, put a dry skillet over a low to medium heat and stir constantly for a few minutes until they change colour and give off a nutty aroma. Add syrup.
  7. Put Kale in a fresh bowl and discard any leftover liquid.
  8. Stir onions, cranberries, orange and toasted nuts into Kale.
  9. Dress with olive oil and vinegar and toss.
  10. Season to taste if necessary.


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