Serves 4
Prep Time 10 minutes
Cook Time 0 minutes

1 Tablespoon grainy mustard
1 Tablespoon honey
2 Tablespoons balsamic vinegar
2 Tablespoons extra virgin olive oil
2 Tablespoons vegetable oil
2 bunches kale, stems removed and leaves chopped (about 9 ounces)
1 teaspoon sea salt
3/4 cup sunflower seeds
1/4 cup red onion, slivered
3 ounces goat cheese, crumbled


Combine mustard, honey and balsamic vinegar in a cup.  Whisk in the oils in an even stream to fully blend.  Set aside.

Add kale to a very large bowl.  Sprinkle with salt, tossing leaves while sprinkling.  With your hands, “massage” or squeeze the kale leaves for one minute.  The kale will start to wilt and soften a bit, but still have some body.  

Drizzle half the dressing over the kale; toss to coat.  Add the sunflower seeds, onions and goat cheese, tossing again.  Add additional dressing, as desired

Sara's Tip: Massaging the dark green kale gives it a soft and smooth texture that delivers the healthy oils in the salad dressing along with the great nutrients in the leaves.