8 cups kale
1/2 cup golden raisins or dried cranberries
1/4 cup sunflower seeds (roasted and salted)
1/4 cup pumpkin seeds (AKA pepitas, roasted and salted)
1/4 cup roasted almonds slivered almonds (preferably with brown skins for fiber)
1 cup crumbled cheese (feta, queso fresco, blue cheese)
1 tsp garlic, smashed and finely minced
1 tsp Dijon mustard
3 tbsp Bragg's apple cider vinegar (organic, with cloudy "mother")
1/2 cup olive oil
1/2 tsp kosher or sea salt
1/4 tsp fresh ground black pepper
- Remove the center rib of each kale leaf and discard. Roll leaves into a bundle and slice very thin (julienne).
- Combine sliced kale with seeds, nuts, raisins, and cheese in a large bowl.
- Combine minced garlic, mustard, and cider vinegar in a bowl. While whisking, drizzle in olive oil to combine. (She used an immersion blender to help emulsify quickly.)
- Toss the kale with enough vinaigrette to lightly coat. Season with sale and pepper to taste. Let the salad rest at least 10-15 minutes before serving. (She said it continues to marinate and soften the kale, and suggested it can be refrigerated and enjoyed for 2-3 days -- unlike softer salad greens, which wilt.)