Kale Salad with Dried Cranberries, Apricots, and Walnuts
- 1 bunch kale
- 1/3 cup dried cranberries
- 1/3 cup dried apricots
- 1/2 cup chopped walnuts
- 2 TB olive oil
- Juice of 1 lemon, or to taste
- 1/2 – 1 TB maple syrup or agave nectar
- Salt and black pepper, to taste
Nothing complements the bitterness of kale like the sweetness of fruit! This salad is great to make year-round and the colors are beautiful.
Strip kale leaves from the stems. Save stems for another use or discard. Wash and dry kale leaves. Shred by bunching several leaves together and slicing with a sharp knife into ribbons. Repeat with bunches of remaining kale. Place in a bowl and sprinkle with the lemon juice (more if you like a tart dressing) and a good sized sprinkle of salt. Using hands, toss and massage kale until lightly wilted and bright green. Add remaining ingredients and toss well. Adjust seasonings to taste, adding more salt or lemon juice as needed.