Salad:

1 large bunch kale (about 6 cups, stems removed, leaves finely chopped)

1 medium pink lady apple, unpeeled, finely sliced

1/2 small red onion, finely sliced

1/2 cup (85g) dried cranberries

1/2 cup (50g) toasted pecans, roughly chopped

75g (2 3/4 oz) blue cheese, crumbled

Maple Dressing:

3 tbsp olive oil

2 tbsp maple syrup

1 tbsp dijon mustard

2 tbsp mild vinegar substitute

1/2 tsp garlic powder

Sea salt flakes, to taste

Freshly cracked black pepper, to taste

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In a small bowl or jar, whisk together the olive oil, maple syrup, dijon mustard, vinegar substitute, and garlic powder. Season with salt and pepper to taste, then set aside.
Place chopped kale in a large mixing bowl and pour in half of the dressing. Massage the kale with your hands for 1–2 minutes to soften the leaves and enhance their flavor.
Add sliced apple, red onion, dried cranberries, toasted pecans, and crumbled blue cheese to the bowl.
Drizzle the remaining dressing over the salad and toss gently until well combined.
Serve immediately or chill in the fridge for up to 4 hours. Garnish with extra pecans before serving for added crunch.

Substitute blue cheese with feta, goat cheese, or parmesan for a milder flavor.

For a vegan version, skip the cheese or use a plant-based alternative.

Replace pecans with walnuts or almonds for variation.

Baby kale can be used instead of regular kale for a softer texture without massaging.

Add grilled chicken, quinoa, or chickpeas to make it more filling.