Italian-style take, but a little variety is always nice. The one below is perfect for winter produce.
Raw kale salad
1 bunch kale
1 large navel orange (or several smaller oranges)
1 medium beet
Lemon juice, olive oil, sea salt, and fresh pepper
Wash kale thoroughly. Cut off stems, and, if you wish, cut out the stem part of the larger leaves (I leave it in). Tear or chop the kale into less than 1 inch pieces (I gather all leaves and cut into strips, then cut again the other direction a few times). Put sliced kale in bowl and drizzle with olive oil. Squeeze 1/2 lemon over kale; sprinkle with salt. With your hands, massage the lemon/salt/oil mix into the kale until leaves begin to soften and turn bright green.
Wash the beet and scrape the outside to remove rough skin. Remove stem and root section. Cut beet in half vertically. Slice each half thinly, then cut slices into matchsticks. Peel orange using knife to remove as much pith as possible. Cut orange in slices (going across sections, not between), and split slices into 4 pieces. Toss beet pieces and orange with kale. Grind in fresh pepper, and add more salt, lemon juice, or olive oil as needed. A splash of balsamic vinegar is also nice. If desired, top with broken walnut pieces. (A sliced avocado also works). Enjoy!