Harvest Kale Recipe

Prepare kale

Wash kale leaves thoroughly and dry. Remove and discard thick stems. Stack leaves, roll into a tight bundle, and thinly slice crosswise into ribbons. Place sliced kale in a large mixing bowl.

Massage kale

Sprinkle 1 tablespoon fresh lemon juice and 1/2 teaspoon coarse salt over the sliced kale. Using clean hands, massage the leaves for 2 to 3 minutes until they soften and darken. This reduces bitterness and makes the kale tender.

Prepare fruit and cheese

Core and thinly slice the apples into half-moons; immediately toss with a light squeeze of lemon (optional, up to 1 tsp) to prevent browning. Halve the seedless grapes. Shred or thinly shave the Manchego cheese and set aside.

Toast walnuts

Heat a small dry skillet over medium heat. Add 3/4 cup walnuts and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool slightly, then roughly chop.

Assemble salad

Add sliced apples, halved grapes, toasted walnuts (reserve a small sprinkle for garnish), and Manchego to the massaged kale. Toss gently to combine.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons pure maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a sealed jar) until the dressing emulsifies and is smooth.

Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon more vinegar if you prefer brighter acidity, or 1/2 teaspoon more maple syrup for sweeter dressing.

Pour about 3/4 of the dressing over the assembled salad and toss gently to coat evenly. Add more dressing as needed to taste, but avoid overdressing—aim for a light, even coating.

Transfer the dressed salad to a serving platter or individual bowls. Sprinkle reserved toasted walnuts on top and add a few extra shavings of Manchego. Serve immediately.