Description
A refreshing Kale and Apple Salad with a sweet and tangy Maple Dijon Dressing, perfect for any occasion.
Ingredients
- Kale: 1 bunch (about 6 cups), stems removed and leaves chopped
- Apple: 1 large, thinly sliced (Honeycrisp or Granny Smith work well)
- Pecans or Walnuts: ½ cup, toasted
- Dried Cranberries: ¼ cup, for a touch of sweetness
- Red Onion: ¼, thinly sliced (optional)
- Goat Cheese or Feta: ½ cup, crumbled (optional)
- Olive Oil: ¼ cup
- Maple Syrup: 2 tablespoons
- Dijon Mustard: 1 tablespoon
- Apple Cider Vinegar: 2 tablespoons
- Salt and Pepper: To taste
Instructions
- Wash the kale leaves thoroughly and pat them dry. Remove the tough stems and chop the leaves into bite-sized pieces.
- Place the chopped kale in a large bowl and sprinkle with a pinch of salt. Massage the kale with your hands for 1–2 minutes until it becomes slightly softened and darker in color.
- In a small jar or bowl, combine olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper. Shake the jar or whisk the ingredients until well combined.
- Add the sliced apples, toasted pecans or walnuts, dried cranberries, and red onion to the bowl of kale.
- Drizzle the maple Dijon dressing over the salad and toss to coat evenly.
- Sprinkle the salad with crumbled goat cheese or feta for a creamy finish.
- Serve immediately or let the salad sit for 10 minutes to allow the flavors to meld.
Notes
- For a vegan option, omit the cheese or use a plant-based alternative.
- Feel free to customize the salad with your favorite nuts or seeds.
- This salad can be made ahead of time; just add the dressing right before serving to keep the kale fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg