Kale, Fruit and Walnut Salad

This is my husband’s new favorite version of kale salad.  All of the colors of the fruits along with the kale are very pretty.  This salad is loaded with wonderful textures for a nice crunchy salad.  Note: "Just Apples" is the brand name, you can find by dried fruit.  They make two types of dried apples, in this recipe I use the julienned apples.


2 bunches of lacinato kale
1/3 cup dried cranberries
1/3 cup dried cherries
1 cup Just Apples, julienned
2 cups cantaloupe, diced
2/3 cup toasted walnuts
Fat Free Cranberry Balsamic Dressing (I like Maple Grove Farms of Vermont)


Toast walnuts first.  Heat oven to 400 degrees.  Cover a baking sheet with parchment paper and spread walnuts out on dish.  Bake for 5 to 7 minutes.  Remove immediately from pan and place in small dish, otherwise they will continue to cook.  Set aside.

Place the dried cranberries and cherries in a small bowl.  Pour boiling water over the fruit so it is all covered.  Leave the fruit in the water for approximately 4 minutes or so, until the fruit is plumped and soft.  Drain water off fruit and set aside.

Clean the kale thoroughly.  Cut the center thick vein out of the middle of the leaf and then cut in bite size pieces.  Place in a large skillet with damp leaves and cook over medium heat until kale starts to wilt.  Remove from skillet and place in salad bowl.

Top the salad with dried cranberries, cantaloupe, Just Apples and toasted walnuts.  Pour the Fat Free Cranberry Balsamic Dressing on top of salad.  Serve on salad plate or if this is an entrée use a pasta bowl.