Winter Kale and Citrus Salad

Put the chopped kale in a large bowl with the olive oil and salt, then squeeze and massage with your hands for 2 minutes until soft.

Peel the grapefruit and cut the segments away from the white skin, letting them drop into a bowl.

Put the chopped pecans in a dry pan and cook over medium heat for 3 minutes until golden-brown, stirring often.

In a small bowl, whisk together the apple cider vinegar, maple syrup, and black pepper.

Add the torn radicchio, grapefruit segments, and dried cranberries to the kale bowl and toss together.

Pour the dressing over the salad, scatter the toasted pecans on top, and serve.