¼ cup fresh-squeezed citrus (lemon, lime, orange, or a combination)
2 Tbs extra virgin olive oil
1 Tbs honey
½ tsp coarse salt
1 small bunch kale, washed, stems removed, and finely chopped
1 large sweet eating apple
¼ cup dried cranberries
¼ cup walnut halves, toasted
¼ cup cubed crumbled goat cheese
Put the chopped kale in a large bowl.
In a small bowl or large measuring cup, whisk together the first four ingredients until emulsified. Pour the dressing over the kale and toss until every leaf is coated. Set aside.
To toast walnuts: preheat oven to 350°. Spread walnuts out evenly on a baking sheet. Bake in oven for 5-10 minutes, shaking/stirring them occasionally. They are done when lightly browned and fragrant—be careful not to let them burn!
Chop the apple into small (about 1/2”) cubes.
Add the apple and cranberries to the salad and toss. Top with the cheese and walnuts, and serve!