This vibrant kale salad combines crisp apples, toasted walnuts, and tangy feta for a refreshing, nutrient-packed dish.
High in fiber and plant-based protein, it provides heart-healthy fats while keeping saturated fat low.
Quick to prepare and full of texture and flavor, this salad is perfect for everyday meals, effortless meal prep, or a light, satisfying side dish.
Crunchy Kale Salad with Apples & Walnuts
Equipment
- 1 large mixing bowl
- 1 small whisk
- 1 Cutting Board
- 1 Knife
- Measuring Cups and Spoons
Ingredients
Salad:
- 2 large bunches kale ribs removed and roughly chopped
- 1 crisp red apple thinly sliced
- ½ cup dried cherries
- ½ cup toasted walnuts chopped
- ¼ cup crumbled feta cheese
Dressing:
- ½ cup walnut oil
- ¼ cup rice wine vinegar
- 2 tablespoons minced shallots
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
Instructions
- Prepare the Kale Base: Start by washing the kale thoroughly under cold running water to remove any dirt or grit. Shake off excess water and pat dry with a clean kitchen towel or use a salad spinner. Remove the tough central ribs by holding the stem in one hand and stripping the leaves with the other. Roughly chop the tender kale leaves into bite-sized pieces and transfer them into a large mixing bowl. This forms the hearty, nutrient-rich base of your salad.
- Slice the Apples: Choose a crisp, sweet-tart red apple for the best flavor contrast with the kale. Wash the apple and remove the core using an apple corer or a sharp knife. Slice the apple thinly into half-moon shapes to ensure they mingle evenly with the kale leaves. Thin slices also allow the dressing to coat them lightly, maintaining a perfect balance of sweetness in every bite.
- Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Stir frequently for 4–5 minutes until they become fragrant and lightly golden brown. Keep a close eye on them, as nuts can burn quickly. Once toasted, remove from heat and chop them into small pieces. Toasting the walnuts enhances their natural nuttiness and adds a rich, crunchy texture to the salad.
- Combine the Salad Ingredients: Add the thin apple slices, dried cherries, and chopped toasted walnuts to the bowl with the chopped kale. Gently toss the ingredients together using clean hands or salad tongs. This ensures that each component is evenly distributed, creating a visually appealing and flavorful mix of textures, from tender kale to crisp apples and crunchy walnuts.
- Prepare the Maple Vinaigrette: In a small mixing bowl, combine ½ cup walnut oil, ¼ cup rice wine vinegar, 2 tablespoons minced shallots, 2 tablespoons fresh lemon juice, and 2 tablespoons pure maple syrup. Whisk vigorously until all the ingredients are fully emulsified into a smooth, silky dressing. Taste and adjust seasoning if needed; you can add a pinch of salt or a bit more lemon juice to brighten the flavors.
- Dress the Salad: Pour the prepared maple vinaigrette evenly over the kale mixture. Using clean hands or salad tongs, toss the salad thoroughly to ensure every leaf and ingredient is lightly coated with the dressing. Take care not to bruise the kale; gentle tossing is key to preserving its texture and freshness.
- Add the Feta Topping: Sprinkle ¼ cup of crumbled feta cheese over the top of the dressed salad. The creamy, slightly salty feta perfectly balances the sweet apples, tangy dressing, and earthy kale. Optionally, gently fold the feta into the salad for even distribution or leave it as a decorative topping for a more visually striking presentation.
- Serve Immediately or Chill: For the freshest taste and texture, serve the salad immediately after tossing. If you prefer, you can refrigerate the salad for up to 30 minutes before serving to allow the flavors to meld slightly. Keep in mind that kale will soften as it sits, so tossing it just before serving preserves its crispness.
- Optional Garnishes and Variations: To add extra color or flavor, consider garnishing with pomegranate seeds, a few extra walnut pieces, or a drizzle of additional maple syrup. You can also substitute feta with goat cheese for a tangier twist, or add roasted chickpeas for extra protein, making this salad a more substantial meal.
Notes
- Use fresh, firm kale for the best texture; Lacinato or curly kale work particularly well.
- Choose crisp, tart apples such as Honeycrisp, Fuji, or Gala to balance the sweetness of the dressing.
- Toast walnuts gently in a dry pan for maximum flavor without burning.
- Maple syrup can be adjusted to taste depending on the sweetness of the apples.
- For a more substantial salad, consider adding roasted chickpeas, quinoa, or extra feta.
- Always dress the salad just before serving to maintain crispness.
Chef’s Secrets: Tips For Maximum Flavor
The key to an unforgettable kale salad is in the prep and balance of flavors.
Massage the kale lightly with a small pinch of salt or a splash of dressing to soften the leaves and reduce bitterness.
Toasting the walnuts unlocks their oils, giving the salad a nutty depth.
For a more layered taste, mix different apple varieties or add dried cranberries alongside the cherries.
Whisk the dressing thoroughly to ensure the maple syrup blends completely with the oil and vinegar for a silky, cohesive coating.
Using high-quality walnut oil and fresh lemon juice dramatically elevates the overall flavor, making this simple salad taste gourmet.
Serving Suggestions: Ways To Enjoy
This salad shines as a light lunch or a side dish alongside roasted chicken, grilled salmon, or a hearty grain bowl.
For festive occasions, serve it on a large platter, sprinkled with extra walnuts and feta, for a visually appealing centerpiece.
Pair with a crisp white wine or sparkling water for a refreshing contrast.
You can also turn it into a meal by topping it with sliced avocado or a boiled egg for extra protein, making it satisfying and well-rounded.
Storage Tips: Keep It Fresh Longer
Store the salad and dressing separately if you plan to prepare it ahead.
Keep chopped kale in an airtight container in the refrigerator for up to 3 days. The vinaigrette can be refrigerated for up to a week.
Once dressed, consume the salad within a few hours to maintain its crispness.
For best results, slice apples just before serving to prevent browning.
If you need to prepare in advance, lightly coat apple slices with a small squeeze of lemon juice to slow oxidation.
Frequently Asked Questions
1. Can I use a different type of kale?
Yes! Curly, Lacinato, or even baby kale all work well. Lacinato tends to be slightly sweeter and more tender, while curly kale gives more texture and crunch.
2. Can I substitute the walnuts with another nut?
Absolutely. Pecans, almonds, or cashews can be used. Toast them lightly to bring out their natural oils and flavor, maintaining that satisfying crunch.
3. How do I keep the apples from browning?
Coat apple slices with a light squeeze of lemon juice immediately after cutting. This slows oxidation and keeps them looking fresh longer.
4. Can I make this salad vegan?
Yes! Simply replace feta with a vegan cheese alternative or omit it entirely. The salad still tastes delicious with the nutty, sweet, and tangy flavors intact.
5. Can this salad be made ahead of time?
You can prep the ingredients separately—chop kale, slice apples, toast nuts, and make the dressing—but toss everything together only before serving to preserve texture and freshness.
