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.
4 people
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.