Preparation Steps

• Rinse the kale leaves thoroughly, shake off excess moisture, remove thick stems, and chop into bite-sized pieces.
• In a bowl, drizzle 1 tablespoon of olive oil and a pinch of salt over the kale. Massage for 2-3 minutes until softened.
• Cook bacon in a skillet over medium heat for 8-10 minutes until crispy. Transfer to a paper towel-lined plate.
• In the same skillet, toast walnuts or pecans in leftover bacon drippings for 3-5 minutes, then cool.
• In a small bowl, whisk together remaining olive oil, apple cider vinegar, honey or maple syrup, and salt and pepper.
• Combine kale, diced apple, cranberries, crumbled bacon, toasted nuts, and feta in the bowl.
• Drizzle the vinaigrette over the salad and toss gently to combine.
• Let the salad rest for about 10 minutes before serving.