I eat gobs of this salad every winter. Sometimes I add sliced red peppers, or use pumpkin seeds instead of walnuts, or swap gorgonzola for the bleu cheese. Make it with unrefined natural salt, which contains a wealth of trace minerals and electrolytes.
1 bunch kale
1 teaspoon sea salt
1/3 cup dried cranberries
½ cup thinly sliced red onion
¾ cup diced apple
1/3 cup chopped walnuts, toasted
¼ cup olive oil
2 tablespoons raw, unfiltered apple cider vinegar
1/3 cup crumbled bleu cheese
Cut kale leaves away from stems. Stack leaves, roll them up, and cut into thin ribbons; you should have about 6–8 cups. Combine kale and salt in large bowl and massage salt into kale for about 2 minutes (my youngest daughter likes to do this part!). Stir cranberries, onion, apple, and walnuts into the kale. Add oil and vinegar and toss. Sprinkle with bleu cheese.