In a small bowl, whisk together the oil, apple cider vinegar, maple syrup, dijon mustard, salt and pepper. Set aside.
3 tablespoon(s) extra virgin olive oil, 3 tablespoon(s) apple cider vinegar, 3 tablespoon(s) maple syrup, 1 ½ tablespoon(s) Dijon mustard, 1 teaspoon(s) kosher salt, ½ teaspoon(s) ground black pepper
For the Salad:
De-stem, wash, and dry the kale thoroughly. Chop the kale into small, bite-sized pieces, and transfer it to a large mixing bowl. Set aside.
1 bunch of kale
Pour about two thirds of the dressing over the kale, and use your hands to massage the dressing into leaves. Massage several minutes until the kale is soft and slightly wilted.
Add the chickpeas, walnuts, feta, and cranberries to the bowl and toss again.
1 (15 ounce) can of chickpeas, ½ cup(s) walnuts, ½ cup(s) feta, ⅓ cup(s) cranberries
Serve the salad on a large platter or individual plates with the remaining dressing on the side or drizzled over the top.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 small salad. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Elizabeth Vargas Photography.