Kale Apple Walnut Salad (Printable)

Crunchy kale, crisp apples and toasted walnuts tossed in a bright citrus dressing for a refreshing meal.

# What You’ll Need:

→ Salad

01 - 1 large bunch kale (about 8 cups), stems removed, leaves finely sliced
02 - 2 medium crisp apples (such as Honeycrisp or Granny Smith), thinly sliced
03 - 1/2 cup walnut halves
04 - 1/3 cup crumbled feta cheese (optional)
05 - 1/4 cup dried cranberries
06 - 1/4 small red onion, thinly sliced

→ Citrus Dressing

07 - 1/4 cup fresh orange juice
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon honey or maple syrup
11 - 1/4 cup extra-virgin olive oil
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Heat a dry skillet over medium heat. Add the walnut halves and toast, stirring frequently, until fragrant and golden, about 3 to 5 minutes. Remove from heat and let cool completely.
02 - Place the finely sliced kale in a large salad bowl. Drizzle with 1 teaspoon of olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until the leaves soften and darken in color.
03 - In a small bowl or jar, whisk together the fresh orange juice, lemon juice, Dijon mustard, honey or maple syrup, olive oil, sea salt, and black pepper until well combined and emulsified.
04 - Add the thinly sliced apples, toasted walnuts, crumbled feta cheese if using, dried cranberries, and sliced red onion to the bowl with the massaged kale.
05 - Pour the citrus dressing over the salad and toss thoroughly to combine, ensuring all ingredients are evenly coated with the dressing.
06 - Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately or refrigerate for up to 1 hour before serving.

# Expert Advice:

01 -
  • The citrus dressing doubles as a brilliant marinade for chicken or fish, so you will want to make extra.
  • Massaging the kale sounds fussy but transforms tough leaves into silky ribbons that hold up beautifully in the fridge for days.
  • It hits every texture you could want: crunchy, chewy, creamy, and bright all at once.
02 -
  • Apples start browning the moment you slice them, so toss the pieces in a splash of lemon juice if you are prepping more than thirty minutes ahead.
  • Do not skip massaging the kale because untreated raw kale fights back with every chew and ruins the tenderness of the whole dish.
03 -
  • Use a mandoline slicer on the apples for paper thin pieces that fold into the kale instead of sitting stubbornly on top.
  • Let the dressing sit for ten minutes before using it so the mustard and citrus marry into something more cohesive.

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