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Cathy Walthers is the author of several healthy eating cookbooks, including Raising the Salad Bar. Her latest, Kale, Glorious Kale (those names!) serves as a tribute to the popular farmers market staple. While braised kale might be the most-common move, salad is a pretty close second. This recipe struck us for its simplicity, and maple-forward balsamic vinaigrette.

Cathy Walthers is the author of several healthy eating cookbooks, including Raising the Salad Bar. Her latest, Kale, Glorious Kale (those names!) serves as a tribute to the popular farmers market staple. While braised kale might be the most-common move, salad is a pretty close second. This recipe struck us for its simplicity, and maple-forward balsamic vinaigrette. Here, Walthers gives us her take:

This salad works best with the tender baby kale, now available at many farmers markets and in supermarkets labeled as “baby kale” — usually in the clear plastic boxes. Use juicy orange slices instead of apples in the winter for a variation, or omit the apples when making in the spring or summer.

Reprinted with permission from Kale, Glorious Kale