Kale & Berry Salad Recipe

Prepare kale

Wash the kale thoroughly. Remove and discard the thick stems, then stack the leaves, roll and slice into 1/2-inch ribbons or roughly chop. Place chopped kale in a large mixing bowl.

Massage kale

Sprinkle 1/4 teaspoon of the salt over the chopped kale. Using clean hands, massage the leaves for 2 to 3 minutes until they soften and darken slightly. Massaging reduces bitterness and tenderizes the kale.

Prepare fruit and aromatics

While massaging the kale, hull and slice the strawberries and rinse the blueberries. Thinly slice the red onion very thin (use a mandoline or sharp knife) and set aside. Place the sliced strawberries, blueberries and red onion into a small bowl.

Toast almonds

In a small dry skillet over medium heat, add the sliced almonds and toast, stirring frequently, until fragrant and lightly browned, about 3 to 4 minutes. Remove from heat and let cool.

Assemble salad

Add the sliced strawberries, blueberries and about half of the toasted almonds to the massaged kale. Crumble the feta over the top. Toss gently to combine, taking care not to break the berries.

Make vinaigrette: In a small jar or bowl combine the extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, fresh lemon juice, remaining 1/4 teaspoon salt and black pepper. Whisk vigorously or shake with a lid until emulsified and slightly thickened. Taste and adjust seasoning—add a little more honey if you'd like sweeter or a pinch more salt if needed.

Dress salad: Pour the dressing over the assembled salad (start with about three-quarters of the dressing). Toss gently but thoroughly so the kale and fruit are evenly coated. If salad seems dry, add the remaining dressing a little at a time until coated to your liking.

Finish and serve: Scatter the remaining toasted almonds on top for crunch. Serve immediately or let sit at room temperature for 10 minutes to allow flavors to meld. Leftovers can be stored separately from dressing up to 24 hours; dressed salad will keep in the refrigerator 1 day.