4 cups finely chopped curly kale or romaine lettuce
1 large Granny Smith apple, diced small
1/2 cup pomegranate seeds
1/2 cup dried cranberries
1/2 cup cucumber, diced
1/3 cup toasted pecans or walnuts
1/4 cup crumbled feta cheese or goat cheese
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Step 1: Prepare the Greens. Place your finely chopped kale in a large mixing bowl. If using kale, drizzle a tiny bit of olive oil and a pinch of salt over it, then use your hands to massage the leaves for about two minutes until they become dark green and tender. This step is essential for removing the bitterness and making the leaves easier to chew.
Step 2: Chop the Produce. Dice the apple and cucumber into uniform, bite-sized pieces. To prevent the apple from browning while you work, you can toss the pieces in a little bit of lemon juice. Add the diced apple, cucumber, pomegranate seeds, and dried cranberries to the bowl with the greens.
Step 3: Whisk the Dressing. In a small jar or bowl, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the ingredients are fully emulsified and the dressing looks creamy and consistent.
Step 4: Combine and Toss. Pour the dressing over the salad ingredients. Use large tongs to toss everything together, ensuring every leaf and fruit piece is lightly coated in the vinaigrette. This ensures the flavors are evenly distributed in every forkful.
Step 5: Garnish and Serve. Just before serving, sprinkle the toasted pecans and crumbled feta cheese over the top. Tossing the nuts at the very end keeps them from getting soft, ensuring that signature crunch that makes this salad so delightful.
