Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Maple Syrup (Grade A or B)
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Dijon Mustard (Smooth style)
  • 1 tsp Apple Cider Vinegar (or White Wine Vinegar)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 large bunch Kale (Tuscan Lacinato or Curly, about 6-8 oz), stems removed
  • 1/2 cup Walnuts (halves or pieces), raw, unsalted
  • 1/2 cup Dried Cranberries (Standard sweetened)
  • 4 oz Feta Cheese, crumbled
  • 1 small Shallot, finely minced

Instructions:

  1. Preheat a small, dry skillet over medium heat. Add the walnuts. Toast the walnuts, stirring frequently, for 4-5 minutes until fragrant and lightly browned. Transfer the toasted walnuts to a plate to cool completely. Once cool, roughly chop them if using large halves.
  2. In a small bowl or a jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon juice, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until fully combined or shake vigorously until the dressing is emulsified. Taste and adjust seasoning if needed.
  3. De-stem the kale leaves and thinly slice them crosswise into ribbons (chiffonade). Place the chopped kale and the finely minced shallot into the large salad bowl. Drizzle about half of the prepared vinaigrette over the kale. Using clean hands, vigorously massage the kale, scrunching and squeezing the leaves between your fingers for 2 to 3 minutes. The kale should darken slightly, shrink in volume, and feel noticeably softer.
  4. Cover the bowl and allow the massaged kale to rest for a minimum of 30 minutes at room temperature. Just before serving, add the dried cranberries, the cooled toasted walnuts, and three-quarters of the crumbled feta cheese to the bowl.
  5. Add 1 to 2 more tablespoons of the remaining vinaigrette and toss gently to coat all the ingredients. Transfer the salad to a serving platter or individual bowls. Garnish with the remaining crumbled feta cheese and a final dusting of black pepper.