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Autumn Crunch Kale Apple Salad

Autumn Crunch Kale Apple Salad

I am completely obsessed with this Crunch Kale Apple Salad. It combines fresh kale and crisp apples with a medley of other delicious ingredients that are sure to satisfy.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Keyword: Healthy Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 SERVINGS
Calories: 310kcal
Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

  • 8 to 10 ounces of kale
  • 1 tablespoon extra virgin olive oil and a pinch of salt massage the kale
  • 2 apples
  • 1 small onion
  • 3-4 radishes thinly slice
  • ⅓ cup fresh mozzarella pearls
  • ½ cup dried cranberries
  • ½ cup pomegranate seeds
  • 1 cup pecans

Dressing:

  • 3 tablespoons extra virgin olive oil aim for a high-quality one so that it lends a lovely flavor.
  • 1 ½ tablespoons apple cider vinegar or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoons honey or maple syrup
  • Sea salt and freshly ground pepper to taste

Instructions

STEP 1: PREPARE THE KALE

  • Pull the kale leaves off the tough stems and discard the stems. Using your hands, tear the kale into smaller pieces.
  • Place them in a salad spinner, wash, and dry well. Then, use a chef’s knife to chop the kale into small, bite-sized pieces.
  • Transfer the kale to a large salad or mixing bowl. Pour some oil and a pinch of salt to massage the kale. Massage the leaves with your hands by lightly scrunching big handfuls at a time until the leaves are darker in color. It makes the kale soft and tender, with each bite covered in oil.
  • After the kale is massaged, it helps break down the bitterness of the kale. Let the kale sit in the fridge or at room temperature while you prepare the rest of the ingredients.

STEP 2: MAKE THE DRESSING

  • In a small jar, mix olive oil, apple cider vinegar, Dijon mustard, honey, or maple syrup, and season with salt and pepper. Cover the jar with a lid, and shake the dressing ingredients together.

STEP 3: Prepare apples, onions and radishes

  • Core and cut the apples into thin slices, as well as the red onion and radishes. Have all the ingredients ready to save time and go to the next step to assemble the salad.

STEP 4: ASSEMBLE THE SALAD

  • Toss everything together, add the dressing, and season with additional salt and pepper (if needed). Serve and enjoy!
  • Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes. Add the freshly grated parmesan (I always use parmigiano-reggiano as it has the most delicious flavor!).

Notes

Can I make this kale salad in advance?

The answer is Yes! Kale salads hold up really well when made in advance. Kale leaves don’t go soggy; rather, they start to absorb even more of the flavor and still have a bite to eat. I would recommend adding the apples just before serving in order to prevent browning, or just adding lemon juice to the salad to help slow the browning process in the apples!

What to Serve With This Salad:

While you can totally enjoy this salad on its own, feel free to serve it with an extra protein source for a more filling meal. Some ideas:
GARLIC HERB MARINATED RACK OF LAMB (ROASTED)
CRISPY CILANTRO LIME ROASTED CHICKEN
THE MOST FLAVORFUL BAKED CHICKEN LEG QUARTERS
I also like to serve this salad with my Yogurt-Marinated Roasted Chicken
Recipe.  This chicken pairs so well with this salad.

Nutrition

Calories: 310kcal | Carbohydrates: 26g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 2mg | Sodium: 55mg | Potassium: 330mg | Fiber: 6g | Sugar: 18g | Vitamin A: 3820IU | Vitamin C: 41mg | Calcium: 139mg | Iron: 1mg