Start by washing your kale thoroughly under cold water. Remove the thick stems and chop the leaves into bite-sized pieces. Place the kale in a large bowl. Massage the kale gently with your hands for about 2-3 minutes until it darkens and becomes tender.
Heat a dry skillet over medium heat. Add the pecans and toast them for 3-5 minutes, stirring frequently, until fragrant and a shade darker. Remove from heat and let cool slightly.
Core and dice your apple into small cubes. Leaving the skin on adds color and nutrients. Optionally toss diced apple in a little lemon juice to prevent browning.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Adjust seasoning to balance sweet and tangy flavors.
Add diced apples, toasted pecans, dried cranberries, and crumbled feta to the bowl with the massaged kale. Pour dressing over and toss gently to coat evenly.
Serve the salad fresh. It pairs nicely with hearty mains or warm casseroles for a complete meal.
