Ingredients:

  • 1 large bunch curly kale, washed and thoroughly dried (about 8 cups chopped)
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 cup toasted slivered almonds
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese (optional)
  • 1 orange, peeled and segmented
  • 1/4 cup fresh orange juice (from about 1 orange)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Wash and thoroughly dry the kale. Remove tough stems. Chop into bite-sized pieces.
  2. Place chopped kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage the kale with your hands for 2-3 minutes, until it softens and darkens slightly.
  3. Spread slivered almonds on a baking sheet. Toast in a preheated oven (350°F/175°C) for 5 minutes, or until lightly golden brown and fragrant.
  4. In a small bowl, whisk together orange juice, lemon juice, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.
  5. Add toasted almonds, dried cranberries, feta cheese (if using), and orange segments to the massaged kale.
  6. Pour the citrus vinaigrette over the salad and toss gently to combine. Serve immediately or let sit for a few minutes to allow the flavors to meld.