Apple Walnut Kale Salad

• 4 cups kale, destemmed and chopped
• 1 crisp apple, diced
• 1/2 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine kale, diced apple, toasted walnuts, and dried cranberries.
2. 2 In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. 3 Pour the vinaigrette over the kale mixture and toss until well coated.
4. 4 Sprinkle with crumbled feta cheese if using, and serve immediately.

Nutrition

Tips

• Massage the kale with a bit of vinaigrette for a few minutes to soften its texture.
• Toast walnuts in a dry skillet over medium heat until fragrant for extra crunch.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with additional vinaigrette before serving.

Serving Suggestions

• Pair with grilled chicken for a protein boost.
• Serve alongside warm quinoa or crusty bread.

FAQ