Step-by-Step Instructions

• Rinse the kale leaves thoroughly under cold water to remove any dirt, remove stems, and chop into bite-sized pieces.
• Drizzle olive oil over the kale, add a pinch of salt, and massage for 2-3 minutes until the leaves soften.
• Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes, then crumble it into bite-sized pieces.
• In the same skillet, toast walnuts or pecans in the remaining bacon drippings over medium heat for 3-5 minutes until golden.
• Whisk together olive oil, apple cider vinegar, honey or maple syrup, and a pinch of salt and pepper in a small bowl.
• In the bowl with the massaged kale, add the diced apple, cranberries, crumbled bacon, toasted nuts, feta cheese, and red onion.
• Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
• Let the salad sit for 10 minutes before serving to allow flavors to meld together.