Massaged Kale Salad

I eat gobs of this salad every winter. Sometimes I add sliced red peppers, or use pumpkin seeds instead of walnuts, or swap gorgonzola for the bleu cheese. Make it with unrefined natural salt, which contains a wealth of trace minerals and electrolytes.
By / Photography By Elizabeth Sniegocki | January 01, 2014


Cut kale leaves away from stems. Stack leaves, roll them up, and cut into thin ribbons; you should have about 6–8 cups. Combine kale and salt in large bowl and massage salt into kale for about 2 minutes (my youngest daughter likes to do this part!). Stir cranberries, onion, apple, and walnuts into the kale. Add oil and vinegar and toss. Sprinkle with bleu cheese.


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  • 1 bunch kale
  • 1 teaspoon sea salt
  • 1/3 cup dried cranberries
  • ½ cup thinly sliced red onion
  • ¾ cup diced apple
  • 1/3 cup chopped walnuts, toasted
  • ¼ cup olive oil
  • 2 tablespoons raw, unfiltered apple cider vinegar
  • 1/3 cup crumbled bleu cheese
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