Kale, Apple & Walnut Salad

Ingredients

• 1 large bunch curly kale, stems removed, leaves torn
• 1 tablespoon olive oil
• 1 pinch flaky salt
• 1 crisp apple (Honeycrisp or Fuji), thinly sliced
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup dried cranberries
• 2 tablespoons tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1 small clove garlic, grated
• 2 to 3 tablespoons water
• Salt and pepper, to taste

How to make it

1. 1

   Place the torn kale in a large bowl. Drizzle with the olive oil and add the pinch of salt.

2. 2

   Massage the kale firmly with both hands for 2 full minutes, until the leaves darken, soften, and reduce in volume by about half.

3. 3

   Whisk together the tahini, lemon juice, maple syrup, garlic, and water until smooth and pourable. Season with salt and pepper.

4. 4

   Add the apple slices, walnuts, and cranberries to the kale.

5. 5

   Drizzle the dressing over the salad and toss well to coat every leaf.

6. 6

   Taste for seasoning and serve immediately — or let it sit 10 minutes for the flavors to deepen.