Kale Apple Salad
This kale apple salad is perfect for fall. The kale is massaged until tender, and the apples and nuts provide wonderful texture and flavor contrast. Drizzled with a apple cider vinaigrette.
Prep Time20 minutes mins
Cook Time5 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 516kcal
- 6 cups chopped curly kale washed and center ribs removed
- 2 to 3 teaspoons apple cider vinegar
- Olive oil as needed
- 2 medium honeycrisp apples, thinly sliced
- ½ cup salted pumpkin seeds
- 4 ounces goat cheese or crumbled feta cheese
Candied pecans
- ¼ cup brown or granulated 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
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 over medium meat. Melt sugar and water. Stir in the pecans and a pinch of salt until coated with melted sugar for 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 and 2 to 3 teaspoons of apple cider vinegar. Using your hands, massage the kale until softened, about 3 minutes. If needed, add a little bit more vinegar to soften it more.
Assemble: Arrange the softened kale on a large bowl or platter. Then, arrange the sliced 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!
- Type of kale: Use curly kale or lacinato kale (aka dinosaur kale or Tuscan kale). If using baby kale, there’s no need to soften it.
- How to prep kale: Remove and discard the thick stem that runs through the middle. Then, chop the leaves and wash thoroughly using a salad spinner.
- How to soften kale: Massage the chopped kale with olive oil and vinegar for 3 minutes until tender.
- Make ahead: Candied pecans and dressing can be prepared in advance. Chop and wash kale ahead of time. When ready to serve, massage kale and assemble salad.
- Store leftovers in a sealed container in the fridge. Eat within 1 day, as the salad may get soggy.
Substitutions and variations:
- Kale: Curly kale, lacinato kale (aka dinosaur kale or Tuscan kale). If using baby kale, there’s no need to soften.
- Apples: Honeycrisp, gala, and fiji are great choices.
- Goat cheese: Feta cheese.
- Pecans: Walnuts, almonds, or your favorite nuts.
Disclaimer: Nutritional values (per serving) are approximates only.
Calories: 516kcal | Carbohydrates: 30g | Protein: 8g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 1g | Sodium: 41mg | Potassium: 563mg | Fiber: 4g | Sugar: 19g | Vitamin A: 6737IU | Vitamin C: 84mg | Calcium: 131mg | Iron: 3mg