Kale is plentiful at the market by now. This salad is a really nice way to use it – sweet and salty all at once. Stop by one of the Hansen’s retail stores in Cedar Falls or Waterloo to get delicious olive oil and blue cheese.
1 bunch kale
3/4 teaspoon coarse kosher salt or sea salt
1/4 cup finely diced red onion
1/2 cup dried cranberries/craisins (or cherries would be delicious too)
3/4 cup small-diced apple
1/3 cup sunflower seeds (or walnuts, pecans, or sliced almonds)
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
Wash the kale and pat it dry. Remove the tough stalks so just the leaves remain. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into ribbons (1/4 to 1/2 inch).
Place the kale ribbons in a large mixing bowl. Sprinkle on the salt and massage it into the kale with your fingers for two minutes. You’ll notice the kale start to turn a darker green and the texture of the kale will begin to soften a bit.
Toss in the red onions, craisins, apples, and sunflower seeds. In a small bowl, whisk together the oil, vinegar and sugar. Pour over the salad and toss. Sprinkle cheese over the top and serve.