ABOUT THE RECIPE:

This colorful and hearty salad is so easy to prepare! It makes an inviting start to any festive meal or holiday menu.

Makes 4 to 6 servings

INGREDIENTS:

DRESSING

• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons maple syrup

SALAD

• 6 to 8 cups very thinly sliced, lightly packed curly kale, washed and dried (see note)
• 1/3 to 1/2 cup sweetened, dried cranberries
• ⅓ cup chopped walnuts (use sunflower seeds for nut-free)
• Salt, to taste (optional)
• Freshly ground black pepper, to taste (optional)

INSTRUCTIONS:

To make the dressing, put the lemon juice and maple syrup in a small bowl and briskly whisk until smooth (see note).

To make the salad, put the kale in a large bowl. Pour about three quarters of the dressing over the salad. To soften the kale leaves, use clean hands to “massage” the dressing into the kale for about 30 seconds. 

Add the cranberries and walnuts and toss gently using tongs, until the kale, cranberries, and walnuts are evenly coated. Taste and add the remaining dressing, if desired.

Cover and let stand at room temperature for about 20 minutes (or refrigerate for up to 2 hours) before serving. Just before serving, top with a few generous grinds of salt and pepper, and toss.

• NOTE: If you do not like kale (or if you do not have it on hand), you can omit the “kale massaging” step, and use Romaine lettuce instead.
• NOTE: For a thicker dressing, add 1 to 2 tablespoons of extra-virgin olive oil to the dressing ingredients before whisking. Proceed with recipe.