In a dry skillet, toast walnuts on medium until lightly browned and fragrant, about 5 minutes. Remove from heat and let cool. Coarsely chop walnuts and set aside.

In a large serving bowl, whisk together orange juice, lemon juice, mustard, and oil until smooth. Season with salt and pepper.

Remove any stems from kale and thinly slice. Add kale to serving bowl. Using clean hands, massage kale with the dressing until volume is reduced by almost half. Let sit for 10 minutes.

To bowl, add pickled beets, apples, chopped walnuts, and half package crumbled feta. Toss to combine. Garnish with remaining feta.

Hannaford fresh Magazine, October November 2023