Green kale apple walnuts (Printable)
A crisp mix of kale, apples, walnuts, and a tangy maple-Dijon dressing for a fresh, nourishing meal.
# What You'll Need:
→ Salad Base
01 - 1 large bunch green kale (about 7 ounces), stems removed, leaves chopped
02 - 2 medium apples (Granny Smith or Honeycrisp), cored and thinly sliced
03 - 1/2 cup walnut halves, toasted
04 - 1/4 cup dried cranberries (optional)
05 - 1/4 small red onion, thinly sliced
06 - 1/4 cup crumbled feta cheese (optional)
→ Maple-Dijon Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon pure maple syrup
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Place chopped kale in a large mixing bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage kale with hands for 1–2 minutes until leaves soften and darken in color.
02 - Add sliced apples, toasted walnuts, dried cranberries (if using), red onion, and feta cheese (if using) to the bowl with the massaged kale.
03 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until fully emulsified.
04 - Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning with salt and pepper as desired. Serve immediately.
# Expert Hints:
01 -
- The massaging technique transforms tough kale into silky tender greens that feel luxurious to eat
- This salad actually gets better as it sits making it perfect for meal prep or picnics
02 -
- Skip the massaging step and you will be chewing on raw kale for five minutes per bite
- The dressing can be made days ahead but the salad stays crispest when dressed within an hour of serving
03 -
- If making ahead keep the dressing separate and add it right before serving so the walnuts stay crunchy
- Use a mix of apple varieties like one sweet and one tart for the most complex flavor