Add the kale to a large bowl and add the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Massage oil, vinegar, and salt into kale. Let stand at room temperature for 30 minutes.

Meanwhile, in a medium bowl, whisk the lemon juice, soy sauce, agave syrup and remaining 1/4 cup of olive oil. Season with salt and pepper.

Add the carrot, apple, and rutabaga to the kale. Add the dressing and toss. Season with salt and pepper and serve.

Notes

The salad makes a great base for any grilled protein you'd like to add!

Make it ahead: This salad can be made ahead and refrigerated overnight