Young chefs will love this slightly sweet salad filled with crunchy bits. Plus, they’ll have fun massaging the kale leaves and shaking up the dressing!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
TEAR: Tear kale leaves from stems and discard stems. Tear kale into small bite-size pieces.
MASSAGE: Place kale pieces in bowl. Squeeze and massage kale until leaves soften and turn dark green, 1 to 2 minutes.
SHAKE: In small jar, combine oil, vinegar, maple syrup, mustard, and salt. Cover jar tightly with lid and shake until mixture is well combined, about 30 seconds.
You can dress up this salad with anything you like! Try using a pear instead of the apple or chopped pecans, walnuts, or pistachios instead of the almonds. You can also add a sprinkle of crumbled cheese, dried fruit (such as dried cherries, cranberries, or chopped apricots), sunflower seeds, or pepitas.