This salad and its many potential variations is a perennial favorite amongst the practitioners at Pulse. This version utilizes some of the best of fall flavors to create a bright and colorful dish.
- 1 bunch kale or chard
- 1 bunch spinach washed and drained
- 1 green apple, diced
- 2 tbsp olive oil
- ½ tsp salt
- ½ cup dried cranberries
- ½ cup roasted walnuts or pecans
- ½ cup blue cheese (optional)
- 2 tbsp apple cider vinegar
Wash and trim kale or chard in a sink of warm water. Gently rip, tear or cut the leaves into small pieces. Remove any heavy stems. Shake off excess water and then roll kale or chard in a clean towel to dry. Place in a bowl with olive oil and salt. Gently massage or rub the oil and salt into the kale or chard until it begins to soften and break down and become limp—10-15 minutes. Mix kale with the rest of ingredients and toss with vinegar to coat.