It's Spring, the season that welcomes back salads each year.

I usually don't post recipes with kale as an ingredient, as folks stop reading when they see the word "kale". But getting this super-food down is so much easier with this recipe.

This salad is sweet, salty, tangy, and crunchy; you won't even notice the kale. Because kale and cabbage don't get soggy, this is a great make-ahead meal. Once tossed, place your salad in a mason jar with a tight lid, and take to work for a great lunch.

Pair this salad with grilled salmon and a baked sweet potato for dinner. If you don't have farro...