2 tablespoons dried cranberries or cherries, chopped
1 medium Granny Smith or Fuji apple
½ small red or white onion, thinly sliced
2 slices cooked bacon, crumbled
2 oz. crumbled goat or blue cheese (optional)
1 ½ tablespoons extra virgin olive oil or oil of choice
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1½ teaspoons honey or agave syrup
salt and freshly ground pepper, to taste
Wash and thoroughly dry the kale.
Pull the kale leaves off of the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces.
Transfer the kale to a large bowl. Sprinkle a pinch of salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant (about 1-2 minutes).
Add the radishes, nuts, onion, dried fruit, and cut apple to the bowl.
Crumble the cheese over the top.
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Let the salad marinate in the dressing for 10 to 20 minutes.
Add the bacon, toasted nuts, and cheese (if using). Toss again then serve.
Makes two large servings.
Recipe by Empty Nest Eats at https://emptynesteats.com/kale-apple-and-bacon-salad/