15-Minute Kale Apple Salad
Raw kale, crisp apple, and shredded carrot tossed with a bright maple-Dijon vinaigrette and topped with toasted walnuts. The dressing mellows the kale's bitterness while the fruit adds natural sweetness. A simple, nutritious side that works year-round.
Ingredients
- 8 cups kale leaves, packed, torn
- 1 large apple, thinly sliced
- 1 cup carrots, shredded
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice, fresh squeezed
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup walnuts, chopped
Instructions
- 1
Tear kale leaves and add to a large bowl with apple slices and shredded carrots.
- 2
Whisk together olive oil, maple syrup, Dijon mustard, lemon juice, salt, and black pepper.
- 3
Pour dressing over salad and toss until everything is well coated.
- 4
Let salad sit at room temperature for 10 to 15 minutes.
- 5
Add walnuts and toss to combine before serving.
Tips
Massage kale with a pinch of salt before adding dressing to tenderize leaves.
Add walnuts just before serving to prevent them from becoming soggy.
Use firm apples like Granny Smith to maintain crispness.
Good to Know
Refrigerate in an airtight container up to 1 day. Dressing may separate; retoss before serving.
Prepare dressing and chop ingredients separately up to 4 hours ahead. Assemble and dress just before serving to keep kale crisp.
Serve chilled or at room temperature as a side dish. Pairs well with roasted chicken, fish, or grains.
Common Mistakes
Add walnuts after resting to avoid sogginess.
Don't overdress; use just enough to coat leaves without pooling dressing at the bottom.
Avoid cutting kale too small; torn leaves hold dressing better than chopped.