Salad—Massage kale and Swiss chard with olive oil, vinegar, lemon juice,
and salt to break down the fibers. Once the salad is wilted, toss in apple and Inca berries. Walnuts—Toss walnuts with thyme, oil, salt, and pepper. Assembly—Toss walnuts with salad. Season with salt and pepper, to taste. Garnish with fresh thyme and walnuts, if desired.
This salad is a take on the classic massaged kale salad. We chose to take it in a more fall-like direction with the addition of thyme and walnuts, but you could certainly use any of your favorite herbs and nuts. Walnuts happen to be a favorite around here.
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