Kale Apple Salad with Maple Dijon Dressing
Made with a sweet and tangy dressing, fresh apples, tart cranberries, and toasted nuts, this simple recipe for kale salad is full of flavor, texture, and nutrients!
Servings: 4
Ingredients
Maple Dijon Dressing
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- 3 tablespoons extra virgin olive oil
Kale Salad
- 1 head Lacinato kale
- 1 medium sweet apple diced
- 2 tablespoons dried cranberries
- ¼ cup blueberries optional
- 2-3 tablespoons chopped walnuts or pecans optional
Instructions
- For the dressing, whisk 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, ½ tablespoon maple syrup, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder, and 3 tablespoons extra virgin olive oil until emulsified. Set aside.
- Remove the tough stems from 1 head Lacinato kale and chop or tear the leaves into bite-size pieces. Wash and dry the kale really well and then place the prepared kale into a large mixing bowl.
- Add half the dressing to the prepared kale and using your hands, rub the dressing all through the kale, massaging the kale for a minute or two to really work the dressing into the leaves. Cover and refrigerate for at least 2 hours to let the kale tenderize and become flavorful from the dressing.
- If your nuts are not toasted, add 2-3 tablespoons chopped walnuts or pecans to a dry skillet and toast over medium heat, tossing every 30 seconds until your nose smells the nuts. This should only take 2-3 minutes. Remove the nuts from the heat, cool them slightly, and chop them into bite-sized pieces.
- Before serving the kale salad, add the 1 medium sweet apple (diced), 2 tablespoons dried cranberries. and ¼ cup blueberries if using, and nuts and toss to distribute. Serve the kale salad immediately with the additional dressing on the side.
Notes
Kale: You can use either curly kale or Lacinato Kale, which is also referred to as Dinosaur Kale or Tuscan Kale.
Apple: Use a sweet, non-mealy apple such as a Honey Crisp, Gala, Golden Delicious, or Fuji apple.
Maple Syrup: Feel free to replace it with honey if you don't have maple syrup on hand.
Topping Options: Top this salad with any dried or fresh fruit you like. This salad is also delicious with chunks of cheddar cheese as well.
Storage: Store the marinated kale in the refrigerator for up to 3 days in an airtight container. For best results, do not add the apples and nuts until right before serving.
Nutrition
Calories: 132kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 188mg | Potassium: 29mg | Fiber: 1g | Sugar: 8g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg
