Today I am going to start you off with a recipe on the lighter side of things with a winter green salad.  I was inspired by The Chalkboard Magazine‘s Winter Greens and Walnut Salad, so I made a version of it.  Read below for both The Chalkboard Magazine and my version of a winter kale salad! The Chalkboard Magazine‘s Winter Greens and Walnut Salad: Salad Ingredients: 1 large head kale, stalks removed and thinly sliced 1 ⁄2 head Swiss chard, stalks removed and thinly sliced 1–2 tablespoons olive oil or walnut oil 1 tablespoon apple cider vinegar 1 lemon, juiced Pinch of salt 1 apple (preferably gala), cored and chopped or shaved on mandolin 1 cup Inca berries or golden raisins, chopped Massage kale and Swiss chard with olive oil, vinegar, lemon juice and salt to break down the fibers Once the salad is wilted, toss in apple and Inca berries Seasoned Walnut Ingredients: 1 ⁄2 cup walnuts, coarsely chopped 2 tablespoons fresh thyme 1 ⁄2 tablespoon olive oil or walnut oil 1 ⁄4 teaspoon …