Not everyone likes kale but guaranteed some will be converts after tasting this salad. (There is a secret step in this recipe.) We like dinosaur kale, ‘Lacinato’, but we grow other kale varieties and often add them to the salad for colour and texture. Be brave; give this salad a try.

Prep Time: 15 minutes
Marinate Time: minimum 10 minutes
Serves 4

6 – 8 (8 oz / 225 g) kale leaves
generous pinch of sea salt
4 – 5 (4 oz / 115 g) radishes, washed and thinly sliced
1 medium (6 oz / 170 g) apple, seeded and diced
½ c (125 ml) dried cranberries
½ c (125 ml) pecans, pine nuts, or almonds, chopped
¼ c (63 ml) sesame seeds, toasted
½ c (2 oz / 55 g) feta cheese, crumbled

3 tbsp (45 ml) extra virgin olive oil
1 ½ tbsp (22 ml) white balsamic vinegar
1 ½ tbsp (22 ml) honey
1 tbsp (15 ml) smooth Dijon mustard
dash of sea salt to taste
dash of coarse black pepper to taste


To toast seeds, spread them on a baking sheet and toast in a 350 °F (180 °C) oven for 5 to 10 minutes or toast them in a skillet on the stove over medium heat. Whatever the method, stir the seeds frequently and watch they do not burn. Remove from oven or burner once the seeds start to turn brown. Immediately pour seeds into a small dish, as they will continue to cook on the cookie sheet and in the skillet.

Cut out the tough stems from the kale leaves and discard. Cut the kale leaves into bite-sized pieces. Wash kale in cold water. Place washed kale pieces into a salad spinner and spin dry. (Best done in batches.)

Secret step: Empty each batch of washed and spun-dried kale onto a towel and roll towel to dry kale further. Empty into a large bowl. Sprinkle a very small pinch of sea salt over the dried kale and massage the leaves with your hands by lightly scrunching them. The leaves will go darker in colour and release a delightful fragrance.

Repeat sea salt and massaging for each dried batch of kale leaves.

Sprinkle radish slices, diced apple, and dried cranberries over kale leaves.

Sprinkle chopped nuts and toasted sesame seeds overtop.

Crumble feta cheese on top.

To make dressing:

Measure all ingredients into a small bowl and whisk vigorously to combine well. Pour over salad and toss to evenly distribute dressing through the kale leaves.

Allow the salad to marinate for a minimum of 10 minutes before serving. Better yet, make this salad in the morning, cover, and put in the refrigerator to marinate until dinner.