Today we’re doing a kale salad. Before you screech, “NOT ANOTHER GODDAMN KALE RECIPE!!!”, please remember: This is a blog for easy ways to be healthy.

And kale helps with that.

I won’t bore you with details. But one thing: Kale isn’t a miracle food (many leafy greens are just as good), but it’s got some interesting texture that makes it somewhat unique. Plus, kale is in the cabbage family, along with broccoli, cabbage, and brussels sprouts, so it has some cancer-fighting compounds in it. Hey, maybe kale is pretty great after all!

You will need:

1 bunch curly (not lacinato) kale

1 orange

1 handful of pecans

1 handful of dried cranberries (sweetened)

1 tablespoon of olive oil

1 tablespoon of dijon mustard

1 tablespoon of vinegar

fresh chevre (goat cheese) (You could also use feta, or even blue cheese. I’m not your mom. Whatever.)

STEP ONE: CHOP KALE

I like to remove the middle rib by slicing the leaf off (leaving a kale leaf with a shallow “v” where the rib was), and then slice the leaves into 1/4″ ribbons. But you can cut, tear, or otherwise disassemble the kale however you desire. Just remember that if the pieces are too big (or too tiny) it can be tough to eat.

STEP TWO: MASSAGE THE KALE

This sounds weird. Heck, it *is* weird. But it works. Why? Massaging the kale breaks down the tough cellulose fibers that make kale “chewy” without having to cook it.  Here’s how you do it: Put the chopped kale into a big bowl. With VERY CLEAN HANDS, reach into the bowl, grab a two big handfuls, and *squeeze*. Maybe even rub the kale between your palms a little. Do this until the kale starts to look almost like you’ve cooked it. Experiment with how much or how little you like to moosh your kale.

STEP THREE: MAKE YOUR DRESSING

The easiest way to make this dressing is to save an old glass jar with a lid, or, if you have one around, use a pint canning jar.

First, prep your orange. If you’re fancy, zest the orange and add the zest to the jar. A lot or a little-depends on how much orange flavor you like. Personally, I love citrus, so I use almost the whole orange worth. Then, slice the orange in half and juice it into the jar, making sure you don’t get any seeds in there. Add your olive oil, vinegar, and dijon mustard. (Pro tip: The mustard helps the dressing to emulsify, so don’t forget that.) Put the lid on the jar and shake vigorously until the dressing is well-blended.

STEP THREE: ADD THE GOODIES

Add the salad dressing to the kale and mix until it’s well-covered. Then add the nuts, cranberries, and mix again.

STEP FOUR: CHEESE

Right before serving, crumble up a bit of the goat cheese and add to the top. Yummy!