Ingredients:

  • 170g curly or lacinato kale, stems removed and finely chopped
  • 5ml extra virgin olive oil for massaging
  • 340g honeycrisp or granny smith apples, thinly sliced
  • 60g dried cranberries
  • 30g fresh parsley, chopped
  • 65g raw pumpkin seeds (pepitas)
  • 15ml extra virgin olive oil for toasting
  • 1.5g sea salt
  • 80ml extra virgin olive oil for dressing
  • 45ml apple cider vinegar
  • 15ml maple syrup
  • 5g dijon mustard
  • 3g garlic, minced
  • 3g salt
  • 1g black pepper

Instructions:

  1. Place the chopped kale in a large bowl. Drizzle with 1 teaspoon of olive oil and a pinch of salt. Use your clean hands to firmly squeeze and knead the leaves for about 60 seconds until the kale looks darker, feels softer, and has reduced in volume.
  2. Heat 1 tbsp of oil in a skillet over medium heat. Add pumpkin seeds and stir constantly for 3–5 minutes until they pop and turn a deep mahogany-brown. Remove immediately to prevent burning.
  3. Combine all dressing ingredients (olive oil, apple cider vinegar, maple syrup, dijon mustard, minced garlic, salt, and black pepper) in a mason jar. Shake vigorously for 30 seconds until the mixture is glossy and thick.
  4. Toss the massaged kale with the dressing until evenly coated. Fold in the sliced apples, dried cranberries, and parsley. Top with the toasted pumpkin seeds just before serving.