Apple Walnut Kale Salad with Maple Vinaigrette

• 1 bunch kale, destemmed and chopped
• 1 crisp apple, diced
• 1/2 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a large bowl, massage the kale with a bit of salt for 2-3 minutes until tender.
2. 2 Whisk together olive oil, maple syrup, apple cider vinegar, and Dijon mustard in a small bowl.
3. 3 Add the diced apple, toasted walnuts, and dried cranberries to the kale.
4. 4 Pour the vinaigrette over the salad and toss to coat.
5. 5 Season with salt and pepper to taste.

Equipment

• Large mixing bowl
• Whisk
• Cutting board and knife

Variations

• Add crumbled feta cheese for a tangy twist.
• Substitute pecans for walnuts for a different nutty flavor.

Substitutions

• Use tahini in place of Dijon mustard for a nuttier dressing.
• Substitute another leafy green like spinach if kale isn't available.

Pairings

• Grilled salmon
• Warm quinoa

Nutrition

Tips

• Massaging the kale helps to soften the leaves and makes the salad more enjoyable.
• Toast the walnuts in a dry skillet over medium heat for extra flavor.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss gently before serving.

Freezing: This salad does not freeze well due to the texture of the kale and walnuts.

Serving Suggestions

• Serve alongside grilled chicken for a heartier meal.
• Pair with a crusty bread for a satisfying lunch.

FAQ