This Apple Kale Salad is sweet from the tangy orange juice and honey used in the salad dressing. There is a great crunch from the sweet apples, toasted walnuts, and juicy pomegranate seeds. I sometimes make the citrus dressing for any salad we are having at home. It’s that good!

Tips: 

Don’t skip massaging the kale. Massaging helps break down the fibers making it more tender. Which also makes it easier to eat. It also allows the dressing to adhere to the kale. It’s just tastier overall so don’t skip this part! 

I use lemon juice to massage mine but olive oil or some of the salad dressing could work as well. 

FAQ:

How long will the Apple Kale Salad stay fresh in the refrigerator?

Without salad dressing about five days. However, I would leave all of the toppings separate in their own containers. Toppings like the cranberries and walnuts will become soggy if left on the salad. 

How long will the salad stay in the fridge with dressing?

Probably about three days. Again, leave the toppings separate until ready to use. 

Time savers: 

The great thing about this recipe is almost all of it can be prepped ahead of time if you plan on taking it to an event or hosting at your own home. 

Wash and chop the kale one day prior. You can also toast the walnuts, shave the cheese, and make the dressing. The day of, massage the kale, add the pomegranate seeds, and cut up the apples.

Apple Kale Salad

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• Author: Valerie Van Hess
• Total Time: 25 minutes
• Yield: 6

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Ingredients

Units USM Scale 1x2x3x

Dressing ingredients:

• 1 medium shallot chopped
• 2 Tablespoons honey
• 1 small garlic clove minced
• ½ teaspoon dijon mustard
• ⅛-¼ teaspoon dried chili flakes (optional)
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ cup white wine vinegar
• ¼ cup fresh squeezed orange juice
• ¾ cup extra virgin olive oil

Salad ingredients:

• 2 bunches washed and dried lacianto kale thinly sliced
• 1 whole apple thinly sliced*
• ⅔ cup toasted walnuts*
• ½ cup dried cranberries*
• ½ cup pomegranate seeds
• ½ cup shaved parmesan cheese*
• 1 whole lemon cut in half for soaking apples and massaging kale

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Instructions

Salad Dressing Instructions:

1. First, add chopped shallots, honey, minced garlic, dijon mustard, chili flakes, sea salt, pepper, vinegar, orange juice, and olive oil to a vita mix or any high powered blender. 
2. Next, mix starting on low speed and slowly increasing to high if using a blender. (I used my immersion blender which a similar one is linked below as mine is old). Blend until fully incorporated and add additional salt and pepper if needed. 
3. Drizzle on top of salad once it has been prepared. Save the extra dressing for salads later in the week!

Salad Instructions:

1. First, measure the walnuts and pour them into a small sauté pan over medium heat. Toast them for about 5-10 minutes until they smell fragrant and look slightly darker (not black but a deeper shade of brown).
2. Next, Pull the kale leaves apart from the rib in the center of each kale piece. I like to brake the kale into smaller pieces. Then add them to the salad spinner to wash and dry. If you don’t have a salad spinner, pull the kale leaves from the rib and dry the large pieces with paper towels. Just dry them as best as you can. 
3. Finally, cut the kale into thin slices and add them to a serving tray or bowl. Add apple slices, toasted walnuts, dried cranberries, pomegranate seeds, and shaved parmesan to the top of the salad. 

Notes

Apples: To avoid the apples turning brown, fill a small bowl with filtered water and the juice from half of a lemon. Add sliced apples and allow them to sit in the lemon water for a few minutes before adding to the salad. 

Walnuts: You can purchase already toasted walnuts from the store or toast them on the stove. Make sure you toss the walnuts every couple of minutes to avoid burning. Toast over medium low heat until fragrant and slightly browned (not black).

You can also use sliced almonds or pumpkin seeds instead of walnuts.

Dried cranberries: I like purchasing my cranberries from Thrive market, Azure Standard, or Natural Grocers. I prefer these stores because I can find fruit juice sweetened dried cranberries with no added pufa oils like sunflower oil. Pufa oils can be a controversial topic so do some digging around and see where you land with your comfort level in your decision. 

Shaved parmesan: Use a vegetable peeler or boxed cheese grater. My favorite vegetable peeler is from Ikea. 

• Prep Time: 25