1bunch LacinatoDinosaur kale, stems removed and sliced into thin ribbons (about 6 cups chopped)
3cupscooked wild ricebrown rice, or wild rice mix
⅓cupraw cranberriesroughly chopped
⅓cuptoasted hazelnutsroughly chopped
Make the dressing by whisking the garlic, salt, pepper, honey or maple syrup, mustard, and vinegar together in a small bowl. Drizzle in the olive oil, whisking constantly until smooth.
Add the kale to a large bowl. Pour 4 tablespoons of the dressing over the kale. Using clean hands, massage the dressing into the kale with a squeezing/kneading motion. Message the kale for 2-3 minutes, until it is bright green and tender.
Add the cooked rice, apple, cranberries, and dried hazelnuts, then half the remaining dressing, tossing to combine. Taste and continue adding dressing until the desired flavor is reached (I like to use all the dressing, but if you like a milder flavor, use less).
When ready to serve, add the hazelnuts and toss again. Season with additional salt and freshly ground pepper to taste. Best when served at room temperature.
*Look for naturally (apple juice) sweetened cranberries in the natural food section of your grocery store. You can also order them online (I like these). Of course, feel free to use regular sweetened cranberries if that's all you can find. The final results will still taste great and will only add a minimal amount of refined sugar.Use walnuts or pecans in place of hazelnuts. Or skip the nuts for a nut-free option.For a grain-free, Paleo version, skip the rice. If decide to make this salad without rice you may want to double the kale and reduce the amount of dressing.For the cheese lovers: add a generous sprinkle of feta or goat cheese before serving.