Massaged Kale Salad with Toasted Pecans and Apples

Kale Salad

Servings: 4


  • 1 bunch kale (organic is always best) stalks removed and discarded, leaves thinly sliced
  • 11/2  lemons, juiced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt to taste
  • 2 teaspoons honey
  • Freshly ground black pepper
  • ¾ Cup Dried Cranberries
  • 1 large granny smith apple cores and sliced
  • Handful toasted pecans


In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the apples and pecans. Toss and serve.

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