Kale Salad

Tools

• 1 chef’s knife

• 1 cutting board

• 1 large bowl

• 1 small bowl

• 1 whisk

• 1 set dry measuring cups

• 1 liquid measuring cup

• 1 set measuring spoons

• 1 large metal spoon

• 1 apple corer

Ingredients

SALAD

• 1⁄2 cup pepitas

• 1 bunch kale (curly or flat leaf)

• 5 medium radishes

• 1⁄2 cup dried cranberries

• 1 medium Granny Smith apple (or other apple)

• 2 oz crumbled feta cheese

DRESSING

• 3 Tbsp olive oil

• 1 1⁄2 Tbsp apple cider vinegar

• 1 Tbsp smooth Dijon mustard

• 1 1⁄2 tsp honey

• Salt and pepper, to taste

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Steps

1. Wash kale leaves, radishes, and apples with cool water. Set aside.

2. Pull kale leaves off of tough stems and discard stems. Tear into bite-size pieces and transfer to large bowl. Sprinkle a pinch of salt over leaves and massage with fingers until leaves are fragrant and darker in color.

3. Thinly slice radishes. Core and slice apples into bite-size pieces. Add radishes, apple, pepitas, and feta cheese to the bowl with kale.

4. In a small bowl, whisk all dressing ingredients together then pour over salad. Mix until evenly coated.

5. Let sit for 10 to 20 minutes before serving.