About this recipe
Fresh, crisp, and full of flavor, this Kale Apple Salad offers a perfect balance of sweet, tart, and nutty tastes. It features crunchy apples, juicy pomegranate seeds, chewy dried cranberries, and a mix of roasted nuts and seeds, making every bite a delightful taste of fall. Tossed in a tangy apple cider vinaigrette, this salad serves as a vibrant side dish or a light, satisfying meal. The acidity of the vinaigrette makes it a great complement to heavier dishes like my mushroom Shepherd’s Pie or creamy pastas, such as my Red Bell Pepper Sauce pasta or one of my favorites, the Cashew Cream Vodka sauce pasta.
If you want to add some protein and make it a complete meal, feel free to do so! I love this salad with roasted chickpeas or crumbled feta cheese.
Why You’ll Love This Salad
- Seasonal Ingredients: Crisp apples, pomegranate seeds, and apple cider vinegar bring autumn to your table.
- Texture Heaven: A mix of crunchy, chewy, and juicy ingredients keeps every bite interesting.
- Nutritious and Delicious: Packed with healthy kale, seeds, and nuts, it’s as wholesome as it is flavorful.
Step-by-Step Instructions
- Roast the Pecan Seed Brittle: This is the first step, so you have time to let it cool before adding it to the salad. You can even make it the night before. Make sure to use a piece of parchment paper and coat all the nuts and seeds evenly.
- Prepare the Apple Cider Vinaigrette. I always love to have some kind of vinaigrette in the fridge. You could definitely use a Balsamic Vinaigrette or my simple once-a-week vinaigrette.
- Massage the Kale. It is best to massage the kale before adding the rest of the ingredients. You can do this with olive oil, a drizzle of vinegar, a pinch of salt, or one teaspoon of the dressing. Use your hands or a pair of kitchen thongs.
- Assemble the Salad. Add the apple slices, pomegranate seeds, and dried cranberries to the massaged kale.
- Break the cooled pecan seed brittle into clusters and sprinkle over the salad.
- Drizzle with the apple cider vinaigrette.
- Toss and Serve
Tips for the Best Kale Apple Salad
- Massage the Kale: This step is key to softening the leaves and making them more palatable.
- Roast the Nuts and Seeds Fresh: Roasting enhances their natural flavors and adds a caramelized crunch.
- Choose the Right Apple: Use a crisp, sweet variety like Honeycrisp or Fuji for the best texture and flavor.
Kale Apple Salad with Apple Cider Vinaigrette
This Kale Apple Salad with Apple Cider Vinaigrette is a love letter to autumn. It’s crunchy, sweet, tangy, and just the thing to brighten up your table.
Equipment
- 1 Salad platter
Ingredients
For the Salad:
- 4 cups kale stems removed, chopped, and massaged with a drizzle of olive oil
- 1 apple thinly sliced or chopped
- Seeds of 1 pomegranate
- ¼ cup dried cranberries
- ½ cup pecans
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup sliced almonds
- ¼ cup maple syrup
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Apple Cider Vinaigrette:
- 1 teaspoon Dijon mustard
- 1 garlic clove grated
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
Roast the Nuts and Seeds
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, toss the pecans, pumpkin seeds, and sunflower seeds with maple syrup, olive oil, salt, and pepper.
- Spread them in a single layer on the baking sheet and roast for 8–10 minutes, stirring halfway through, until golden and fragrant. Let them cool completely.
Make the Apple Cider Vinaigrette
- In a small bowl or jar, whisk together the Dijon mustard, grated garlic, apple cider vinegar, olive oil, salt, and pepper. Taste and adjust seasoning as needed.
Prepare the Kale
- Place the chopped kale in a large bowl. Drizzle with a little olive oil and massage the leaves for 2–3 minutes until they soften and turn a vibrant green.
Assemble the Salad
- Add the apple slices, pomegranate seeds, and dried cranberries to the massaged kale.
- Sprinkle the roasted nuts and seeds over the top.
- Drizzle with the apple cider vinaigrette and toss gently to combine.
- Serve and Enjoy
Notes
- Check this post to learn how to prepare kale.
- How to seed a pomegranate.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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