Kale Salad with Apple Cider Vinaigrette

Ingredients

• 8 cups curly kale (red or green, 1/2" thick slices)
• 1 cup diced apple (fuji, gala, honeycrisp, Granny Smith, 1/2" dice)
• 3/4 cup diced avocado (1/2" dice, 1 medium avocado)
• 1/2 cup pecans (roughly chopped)
• 1/3 cup dried cranberries
• 2 tablespoons goat cheese
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey (or pure maple syrup)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

Instructions

1. 1

   Prepare the Kale - Cut the leaves off the tough kale stem. Briefly massage the leaves. Slice them into ½-inch thick pieces. Rinse under cool water and dry.

2. 2

   Assemble the Salad - In a large bowl, add the kale, apples, avocado, pecans, and cranberries. Set aside.

3. 3

   Make the Dressing - In a medium bowl, whisk together apple cider, honey, lemon zest, lemon juice, mustard, salt, and pepper. Slowly drizzle in the olive oil and whisk until it becomes a lightly thickened emulsified dressing. Season to taste.

4. 4

   To Serve - Add ½ cup of the dressing to the bowl of salad. Gently toss to combine. Crumble goat cheese on top. Serve with extra dressing on the side.