Enjoy a seasonal winter salad with apples, kale, dried fruit, cheese and nuts!  (Omit and add ingredients to your hearts content)!  This salad only gets better with time; the kale and apples store well in the fridge for up to three days.

Ingredients: (serves 4-6)


  • 4 cups very finely chopped or slivered curly kale, dinosaur kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
  • 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
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  • ¼ c sunflower seeds, or any nut of your choice (optional)
  • ½ c dried cranberries (optional)
  • ¼ c feta or goat cheese (optional)

Dressing ingredients:

  • 2 tablespoons fresh lemon (or lime) juice (plus a little to sprinkle on the sliced apples and kale stems)
  •  Salt to taste
  • 1 very small garlic clove, puréed, or finely chopped and mashed up (use the back of a spoon and a hard surface to mash)
  • ¼ tsp ginger, pureed, or finely chopped and mashed up
  • 4 tablespoons extra virgin olive oil
  • 1-2 tsp honey


  1. Remove kale leaves from the spine/stem of each leaf and finely dice.  Set aside in a bowl with a little salt and give the leaves a quick massage.  Set aside.
  2. Each stem of the kale leaves can be used!  Dice up the stem into quarter inch pieces and set aside in a bowl with a pinch of salt and a little lemon juice.  Massage the stems with the salt and lemon to break down the oils and let sit for 10 minutes.
  3. Dice apples and sprinkle the apples with lemon juice to prevent browning.
  4. Add apples, kale and stems together.
  5. Make the dressing: combine lemon juice, salt, garlic, ginger, olive oil, and honey in a jar with a lid and give it a good shake!  Alternatively, you can use a food processor/blender to pulse the dressing into a liquid.
  6. Add the dressing to the apples, kale and stems.
  7. Toss with cranberries, nuts and cheese (if using) just before eating.
  8. Enjoy!