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!
For the dressing, whisk or shake the vinegar, maple syrup, salt, pepper, onion powder, mustard, and olive oil together until emulsified. Set aside.
Remove the tough stem from the 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 the nuts 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 diced apples, dried cranberries, 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.