A simple kale salad, ideal for getting in some winter raw vegetables. The kale is massaged with a balsamic vinaigrette and the salad is very adaptable.
Tear the kale into pieces and add to a large bowl. Add the olive oil, vinegar, mustard, honey, and spices.
1 large bunch kale, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, ½ teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon sea salt, ¼ teaspoon black pepper
Use your hands to massage the vinaigrette into the kale for a couple of minutes, or until the kale has wilted and softened. It should reduce in size by about half.
Add the fruit and seeds, and mix again to combine. You can serve the salad immediately, or store it in the refrigerator for up to three days.
50 grams dried cranberries, 50 grams nuts or seeds