• For the salad:
  • 1 Large Bunch Kale
  • 2 Apples, we suggest Cameo
  • 1/3c Dried Cranberries
  • 1/3c Toasted Pumpkin Seeds
  • 3/4c Goat Cheese, crumbled
  • For the dressing:
  • 1 Small Shallot, minced
  • 1/3c Extra Virgin Olive Oil
  • 3 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Honey
  • 2 Teaspoons Dijon Mustard
  • Salt and Pepper


  1. Remove tough ribs from kale, then chop leaves into bite-sized pieces. Transfer to a bowl and drizzle with half the extra virgin olive oil. Sprinkle with salt and use your hands to massage kale leaves until tender.
  2. Prepare dressing by whisking together remaining extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard. Season to taste with salt and pepper. Set aside.
  3. Chop 1 apple into bite-sized pieces and use a vegetable peeler (or sharp knife) to make ribbons with the second apple. Add to bowl with kale.
  4. Add dried cherries or cranberries and pumpkin seeds, then drizzle over dressing. Toss until well combined and thoroughly coated.
  5. Crumble goat cheese over top and season to taste with salt and pepper.

Recipe adapted from: