Crunchy Dino Kale Harvest Salad with Maple Dijon Dressin

Salad Fixings:

1 bunch Dino kale
1 carrot, grated or ribboned
½ cucumber, sliced
1 pepper, thinly sliced
3–4 radishes, thinly sliced
2 green onions, sliced

Maple Dijon Dressing

3 tbsp olive oil
1½ tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
Salt + pepper
Optional squeeze of lemon

Remove the tough stems from the kale and chop the leaves fairly finely. Add them to a large bowl with a small drizzle of olive oil and a pinch of salt. Massage the kale with your hands for about 1–2 minutes until it softens and turns a deeper green.

Add the carrot, cucumber, pepper, radishes and green onion. Whisk together the dressing, pour over the salad and toss well.

For a heartier meal, add grilled Homestead beef, chickpeas, feta, toasted seeds or a soft-boiled egg.