Homemade Kale Crunch Salad

Ingredients

Homemade Kale Crunch Salad

Ingredients

Kale salad:

6 cups curly kale thinly sliced (about 1 large bunch)

2 tablespoon olive oil divided

2 cups green cabbage thinly sliced (about ½ of a medium head of cabbage)

1 cup almonds

½ teaspoon salt

Optional:

1 cup feta cheese crumbled

2 apples diced

blueberries

Dijon apple cider vinaigrette:

¼ cup olive oil

3.5 tablespoon apple cider vinegar

2.5 tablespoon maple syrup

1.5 tablespoon dijon mustard

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon garlic powder

Instructions

In a large mixing bowl, add kale and drizzle with 1 tablespoon of olive oil. Use your hands to massage the oil into the kale. Continue until kale is soft and tender (about 3-4 minutes). Add cabbage to the bowl and set aside.

In a small pan over medium heat, add 1 tablespoon of olive oil. Once hot, add almonds and salt. Allow the almonds to toast, stirring frequently for about 3-5 minutes. Once almonds are cool, use a sharp knife to chop them up into small pieces.

Top kale and cabbage with almonds, feta cheese and diced apples (if using).

Combine all vinaigrette ingredients in a mason jar or container with a lid. Close the lid and shake to combine. Adjust spices to meet desired taste preferences!

Drizzle with vinaigrette and toss to combine.