Kale is so hardy, it’s one of the very few vegetables that can survive through frosts. This is great for farmers and gardeners but it’s dense fibrousness can be found unappealing. The secret to softening kale up is to massage it. Literally… you add some oil and a pinch of sea salt and massage it with a hand or two until it softens and decreases to about half its original size. Most leafy greens don’t last long, becoming slimy, once they come into contact with dressing, massaged kale however will last for a day or two so you can make extra and have easy left overs for lunch the next day. I threw in some extra greens and winter fruits along with some onion, nuts and cheese for a range of nutrients, flavors and textures. You can leave the cheese out for a dairy free option and swap the fruits for any other seasonal options like blood oranges or pears.
- 1 large head of kale, de-stemmed and torn into bite sized pieces
- 4-6 cups arugula or spinach
- 4 mandarin oranges, peeled and cut into segments
- 1 pomegranate, airils (seeds) only, remove the peel and membrane in between
- ½ cup pecans
- ¼ cup feta
- ¼ red onion, sliced thinly
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- A couple pinches of sea salt and cracks of fresh black pepper
- Place the kale in a large bowl with the salt and pepper, olive oil, maple syrup and balsamic vinegar and massage the kale until it softens up (around 1-5 minutes depending on your vigor and preference). Add in the fruit, nuts, cheese and onion and toss to combine. Just before serving add in the arugula or kale, starting with 4 cups and adding more if you're a fan of leafy greens.