You’ll love this Apple Kale Salad! One of my favorite ways to serve a fall-themed salad is by adding lots of apples and nuts. It’s a great way to use seasonal produce.
My apple kale salad features tender kale, crunchy and crisp apples, candied pecans, pumpkin seeds, goat cheese, and the most amazing apple cider dressing. There’s so much great texture and flavor going on here!
It’s a really simple salad that will complement every meal really well. Or you can turn it into a main entree by adding your favorite protein!
This recipe was published in October 2018 and was updated in October 2021 to include new pictures, kitchen tips, and a few recipe modifications to make it even more delicious!
If you’re looking for ways to use up all those apples, you have to try this easy and simple apple kale salad!
I really like using fresh seasonal produce. My favorite fall-inspired salads are this Fall Harvest Salad, Brussels Sprouts and Butternut Squash Salad, and Roasted Asparagus and Sweet Potato Salad.
This apple kale salad is packed with so much great flavor from the apple cider vinaigrette, apples, and nuts. But the greatest thing about it is texture! The kale is tender, the apples are fresh and crisp, the candied pecans are sweet and crunchy, the pumpkin seeds are salty and crunchy, and the goat cheese is creamy and savory.
I’m so excited to show you how to make this salad today. Let’s get started!
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Ingredient Notes
To make this apple kale salad, you only need a few ingredients. The key is to use fresh ingredients. Remember, this salad is all about great texture, so fresh apples and kale will make a huge difference.
- Kale: I use common curly kale, but you can use any variety you like!
- Apple cider vinegar and olive oil: To help soften the kale. Kale can be very tough, but massaging it with a little bit of vinegar and oil will make it super tender!
- Honeycrisp apples: Honeycrisp apples are super crunchy and sweet, which are perfect for texture and flavor contrast.
- Salted pumpkin seeds: For savory flavors and crunchy texture.
- Goat cheese: For creaminess and flavor.
- Candied pecans: You can make your own by combining pecan halves, brown sugar, water, and a pinch of salt on a hot skillet.
- Apple Cider Vinaigrette: Made with apple cider vinegar, olive oil, minced garlic, honey, dijon mustard, salt and pepper. It’s delicious!
Softening Kale
If you’re using the common curly kale variety, you need to soften it. Kale is naturally very tough. To soften kale, simply drizzle some vinegar and olive oil over a chopped kale, and then massage it with your hands for a few minutes. It will start softening very quickly!
Doing so breaks down tough fibers found in kale, and also reduces the natural bitterness and brings out great flavors.
Step-by-Step Instructions
1. Make the apple cider dressing
In a medium mason jar, combine all the apple cider vinaigrette ingredients and shake vigorously until combined and emulsified.
Tip: If you don’t have a mason jar, use any container with a lid. The key to making a great vinaigrette is shaking it vigorously to allow the oil to emulsify with the vinegar, and make a uniform dressing.
2. Make the candied pecans
In a small skillet, melt the sugar with water. Add pecans and the pinch of salt and stir to combine for about 2-3 minutes over low heat. Transfer to a plate and let cool down and harden a bit.
3. Soften the kale
Massaging kale with some vinegar and oil helps soften it and remove any bitterness. 2-3 minutes should be enough, or until softened.
Tip: if you’re using other varieties of kale that are not naturally tough, you can still give it a quick massage to soften further. Up to you!
3. Assemble the salad
Arrange sliced apples, the prepared candied pecans, and pumpkin seeds on top of the kale. Drizzle and lightly toss with the prepared apple cider vinaigrette. Then top with goat cheese.
Substitutions and Variations
The great thing about this delicious apple kale salad recipe is that it’s highly customizable, from the way you prep the apples (sliced or cubed) to extra add-ins.
Here are my favorite add-ins:
- Grilled chicken or pan-seared chicken
- Grapes
- Radishes
- Cooked quinoa or farro
- Raisins
- Pomegranate seeds
As for substitutions, try these:
- Honeycrisp apples: Fiji, Gala, or a combination of those and Granny Smith.
- Candied pecans: Walnuts are great too. If you don’t want to, you don’t need to make candied pecans, just use them raw or a bit toasted. Store-bought pre-candied pecans work too.
- Pumpkin seeds: Sunflower seeds and pine nuts are great options!
- Goat cheese: Feta cheese, blue cheese, gorgonzola cheese.
- Apple cider vinaigrette: Use your favorite dressing, either store-bought or homemade.
Pairing and Serving Ideas
I always serve it with a main dish, but you can definitely make it an entree by adding your favorite protein to it.
I’d recommend lemon grilled chicken breast or simple pan-seared chicken breast. It would also go well with crispy bacon bits.
Entrees that would go really well with a crunchy apple kale salad:
Recipe FAQs
I’d highly recommend honeycrisp apples. Other great options are Fiji and Gala apples. Or you can use a combination of any of those and Granny Smith.
I use curly kale. Another great option is lacinato kale, which is more tender by nature.
Simply massage chopped kale with some vinegar and oil for a few minutes. They will soften and tenderize beautifully. Instructions included in the recipe card.
I would not recommend it because it may get soggy. However, you can prepare the apple cider vinaigrette in advance and refrigerate for 3 days. The candied pecans can also be prepared 3 days in advance and stored at room temperature in a sealed container.
Here are a few of my other fall-inspired salads:
Tips for Success
- If you’re using curly kale, remember to massage it with vinegar and oil in order to soften it and remove any bitterness. Instructions included in the recipe card below.
- Wash the kale thoroughly to remove any dirt.
- Use fresh apples. I’d recommend Honeycrisp apples because they are very crisp, crunchy, and sweet. To add color, you can also use a combination of Honeycrisp and Granny Smith.
- Prep-ahead: The candied pecans can be prepared 3 days ahead and stored in a sealed container. No need to refrigerate. The dressing can be made 3 days in advance and refrigerated.
Apple Kale Salad
Ingredients
- 6 cups chopped curly kale washed and ribs removed
- 2 to 3 teaspoons apple cider vinegar
- Olive oil as needed
- 2 honeycrisp apples, thinly sliced
- ½ cup salted pumpkin seeds
- 4 ounces goat cheese
Candied pecans
- ¼ cup brown sugar
- 1 tablespoon water
- 1 cup pecan halves
- A pinch of salt
Apple Cider Vinaigrette
- 3 to 4 tablespoons apple cider vinegar, to taste
- ⅔ cup extra virgin olive oil
- 1 clove garlic, finely minced
- 1 tablespoon honey plus more to taste
- 1 teaspoon dijon mustard
- Salt and pepper to taste
Instructions
- Make the apple cider vinaigrette: In a mason jar, combine all vinaigrette ingredients. Seal with the lid and shake vigorously until well-combined. Set aside.
- Make the candied pecans: Heat a small skillet to medium-low meat. Melt brown sugar and water. Stir in the pecans and a pinch of salt until coated with melted sugar for 1-2 minutes. Transfer to a plate and let it cool down slightly. After they have cooled down, roughly chop them.
- Massage the kale: Place chopped and washed kale in a large bowl. Add a few drizzles of olive oil, 2 teaspoons of apple cider vinegar, and a pinch of salt. Using your hands, massage the kale until softened, about 2-3 minutes. If needed, add a little bit more vinegar and salt to soften it more.
- Assemble: Arrange the softened kale on a large bowl or platter. Arrange the apples, pumpkin seeds, candied pecans on top. Drizzle and toss lightly with some of the prepared apple cider vinaigrette, to taste. Top with goat cheese pieces. Serve with more dressing, if desired. Enjoy!
Notes
- Kale: I use curly kale, washed very thoroughly and chopped. To soften it, massage it with vinegar and oil per the instructions. You can also use Lacinato kale, which is not as tough as curly kale – massage it lightly as well, if desired.
- Choice of apples: Honeycrisp are my go-to apples.
- Prep ahead: The vinaigrette and be made 3 days ahead and refrigerated. The candied pecans can be made 3 days ahead and store at room temperature, sealed. When ready to eat, assemble the salad.
- If taking this salad to a gathering, assemble all the ingredients except for the apples and dressing. The apples should be cut prior to eating (they tend to brown), and the dressing should be drizzled on top prior to eating as well.
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- Honeycrisp apples: Fiji, Gala, or a combination of those and Granny Smith.
- Candied pecans: Walnuts, pre-candied pecans.
- Pumpkin seeds: Sunflower seeds, pine nuts.
- Goat cheese: Feta cheese, blue cheese, gorgonzola cheese.
- Apple cider vinaigrette: Any dressing, preferably a fruity dressing. Store-bought or homemade.
This looks and sounds delicious! I have never made this before, so I will be saving your recipe for later. Thanks !
I do not even know how I ended up here, but
I thought this post was great. I don’t know who you are but definitely you’re going to a famous blogger if you aren’t already 😉 Cheers!
thanks so much!
hey there – what can i sub in for the pecans – my son has a nut allergy so any tree nuts are out.
please help!
Thnak you
Steph
Hi Stephanie! Instead of candied pecans, you can use crushed pretzels, croutons, raisins, or dried cranberries. If you want something crunchy and sweet, try pumpkin seed brittle or something similar 🙂