Easy Harvest Kale and Apple Salad Recipe

This Easy Harvest Kale and Apple Salad Recipe is a fresh and flavorful dish that perfectly captures the best flavors of the season.

Made with tender kale that is tossed with crisp honeycrisp apples, sweet dried cranberries, crunchy walnuts, and a homemade apple cider vinegar dressing, this salad has the perfect balance of sweet, tangy, and savory flavors and textures.

Why this recipe works.

Whether plan on serving this healthy salad for lunch, as an easy side dish, or as a beautiful addition to your holiday table, this kale apple salad is simple to make, packed with nutrients, and full of delicious fall-inspired flavor.

Here is what else you will like about this recipe.

• While this salad is especially perfect for the summer into fall season, it can be enjoyed any time of the year.
• This is an easy recipe that comes together quickly with minimal prep and a homemade dressing made from pantry staples.
• The ingredients used to make this salad are healthy and nourishing. Loaded with fresh produce, fiber, and wholesome ingredients for a nutritious side dish or light meal.
• Even though this salad is a perfect lunch idea, it also pairs beautifully with roasted chicken, soup, sandwiches, or your favorite holiday recipes.

Have you tried my recipe for 10 Minute Smashed Cucumber Salad?

Made with cucumbers surrounded in a garlic vinaigrette dressing, that fool-proof salad is crisp, tangy, and easy to make. Both this Kale and Apple Salad and that Cucumber Salad, are easy and delicious alternatives to the usual homemade salad.

Apple Cider Vinegar is used in this recipe for both flavor and as a dressing ingredient. You can find Apple Cider Vinegar here.

Ingredients needed.

Apple Cider Vinegar Dressing

• Apple Cider Vinegar Use a good quality vinegar for optimal flavor.
• Water. Since this is an oil-free dressing, the water is used to help balance and mellow the strong acidity from the vinegar.
• Apple Juice. I prefer a freshly made apple juice for flavor in this dressing.
• Maple Syrup Added for flavor and texture.
• Dijon Mustard The dijon mustard of your choice.
• Garlic. Freshly minced.

Salad

• Walnuts Chopped into bite-sized pieces.
• Ground Cinnamon. Used to flavor the walnuts and help to give a 'fall' feel to this salad.
• Kale. Washed, dried, and chopped or torn into bite-sized pieces.
• Lemon Juice. Freshly squeezed is preferred. The juice is divided in this recipe.
• Apples. Diced into bite-sized pieces.
• Cranberries. Use dried cranberries.

How to Make Harvest Kale and Apple Salad

• Prep Time 25 minutes (includes toasting the walnuts) .
• Servings 6, depending on how it is served. .
• How to serve : As a light lunch or as a side with a meal such as a holiday dinner.
• Notes: You will need a Large Bowl, Cutting Board, Knife, Pan or Skillet, Small Bowls, and a Whisk.

1. Dressing. In a small jar or bowl, use a whisk (or shake if using a jar) together the apple cider vinegar, water, apple juice, maple syrup, Dijon mustard, and minced garlic well until fully combined and then set the dressing aside allowing the flavors to meld.
2. Walnuts. In a small skillet over medium heat, add the chopped walnuts and cinnamon. Toast the ingredients for five to seven minutes, stirring frequently, or until the walnuts are fragrant and lightly golden. Remove from heat and let the ingredients cool while you move on.
3. Kale Place the kale into a large bowl and then drizzle a tablespoon of the lemon juice over it. Use your hands to massage the lemon juice into the cake until tender and slightly softened (about a minute or two).
4. Apples If you have not done so, dice your apples into small bite-sized pieces and then place the pieces into a clean bowl. Toss the apple pieces with the remaining lemon juice (a tablespoon) as this will help prevent browning.
5. Combine. Add the apples, dried cranberries, and toasted cinnamon walnuts to the large bowl with the kale that your massaged in step three. Gently toss the ingredients together until they are well combined.
6. Serve Drizzle about half of the dressing over the ingredients in the bowl and toss. Then drizzle the remaining dressing to taste and serve.

Tips for Making the Best Fall Kale Salad

Honeycrisp apple offer the perfect sweet crunch for this recipe. Fuji or Pink Lady apples could also work well. Just make sure that your apples are crisp and fresh.

More helpful tips for you.

1. Massaging the kale is an important step in this recipe that should not be skipped. This is done with the lemon juice to help soften the leaves, making them more tender and less bitter.
2. If you prefer a bolder, tangier dressing, you can reduce the water slightly. For a richer dressing, you could also replace part of the water with olive oil.
3. For a sweeter dressing, you can whisk in a little extra maple syrup or apple juice.

FAQ

• What type of kale works best in this salad?
  Curly kale is my choice in this recipe. Lacinato (Tuscan) kale can also work. Just be sure to remove the tough stems before chopping.
• Do I have to massage the kale?
  I highly recommended doing so as massaging softens the kale, improves the texture, and reduces bitterness, making this salad even more enjoyable.
• Do I have to use honeycrisp apples in this recipe? Honeycrisp apples are used because they are sweet and crisp which works well with the other ingredients in this salad. However, Fuji, Gala, Pink Lady, or Granny Smith apples are also delicious options.
• Are toasted the walnuts necessary?
  The toasted walnuts offer a crunchy element with flavors that perfectly complement the other ingredients in this fall-inspired recipe. You can however substitute in pecans, almonds, pumpkin seeds, or sunflower seeds depending on your preference or dietary needs.
• Is this salad vegan and gluten-free?
  Yes! This recipe is naturally vegan and gluten-free as written.

Variations.

• While this is an 'apple' based recipe, other kinds of fruit can work well with or instead of the apple. I like sliced pears, pomegranate seeds, or dried cherries instead of apples or cranberries.
• Sprinkle some cheese on top for more flavor. I like crumbled feta, blue cheese, or goat cheese. Shaved parmesan can add a creamy, salty flavor that pairs perfectly with the sweet apples and cranberries.
• Add a bit of protein to your salad with sliced grilled or rotisserie chicken.

How to Store Kale Salad with Apples

This salad should be stored before being tossed with the dressing (making this perfect as a 'make ahead of time recipe'). Leftover kale apple salad without the dressing can be stored in an airtight container and refrigerated for up to two days. To keep the apples fresh and prevent browning, you can toss them with lemon juice before storing. You can also store the toasted walnuts separately to maintain their crunch.

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• Celery Salad in Lemon Ginger Dressing
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• 5 Ingredient Citrus Salad (Mediterranean Diet, Vegan)
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