I can hardly wait for you to try my Kale Salad With Apples And Cranberries, a crunchy, tangy fall-ready mix of kale, crisp apples, tart cranberries, and toasted walnuts that will have you saving this recipe.
I stumbled on a version of this salad in a Fall Harvest Honeycrisp Apple And Kale Salad feature and had to try it. I kept the curly kale because it holds up and the walnuts for that toasted crunch, but then I added a tiny twist that made me actually stop and think where has this been all my life.
It feels bright not cloyingly sweet, the kind of salad that sneaks up on you, makes you reach for seconds, and maybe share the recipe. If you like Kale Salad With Apples And Cranberries you’ll want to pin this one.
Ingredients
- Kale, fibrous leafy green packed with vitamins A C K, slightly bitter, gives chewy texture.
- Apple adds crisp sweet-tart bite, fiber and natural sugars, it balances savory notes.
- Walnuts bring crunch, heart healthy omega-3 fats and protein, rich and toasty.
- Dried cranberries give chewy sweet-tart bursts, add sugar so use sparingly.
- Feta or goat cheese adds creamy tang, a little salty, boosts protein.
- Red onion gives sharp bite and crunch, a tiny amount goes long way.
- Extra virgin olive oil smooths dressing, provides healthy monounsaturated fat and richness.
- Apple cider vinegar adds bright tang, helps cut fattiness and wakes flavors.
- Dijon mustard emulsifies dressing, gives gentle sharpness and depth.
- Honey or maple syrup tames acidity with mild sweetness, but adds sugar.
Ingredient Quantities
- 1 large bunch curly kale about 6 cups packed leaves
- 1 large apple (Honeycrisp or Granny Smith)
- 1/2 cup walnuts toasted and roughly chopped
- 1/3 cup dried cranberries
- 1/3 cup crumbled feta or goat cheese optional
- 1/4 small red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice optional
How to Make this
1. Toast the walnuts in a dry skillet over medium heat until fragrant and slightly darker, about 3 to 5 minutes, shaking the pan so they dont burn; cool and roughly chop, save a few whole-ish ones for garnish.
2. Strip the kale leaves from the thick stems, chop or thinly slice into bite size pieces, then rinse and spin or pat dry really well.
3. Core and thinly slice or dice the apple; toss the pieces with the optional lemon juice right away to keep them from browning.
4. Thinly slice the red onion and if you want to tame the bite, soak the slices in cold water for 5 minutes then drain.
5. Whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; add the optional tablespoon lemon juice here instead of on the apple if you prefer.
6. Put the kale in a large bowl, pour about 1 to 2 tablespoons of the dressing over it and massage the leaves with your hands for 1 to 2 minutes until they soften and shrink a bit, this is the hack that makes kale not tough.
7. Add the apples, toasted walnuts (reserve some), 1/3 cup dried cranberries, the drained red onion and the rest of the dressing to the massaged kale and toss well to coat.
8. Sprinkle the optional 1/3 cup crumbled feta or goat cheese on top, taste and adjust salt or a touch more honey or vinegar if needed, let the salad sit 5 to 10 minutes so the flavors meld then garnish with reserved walnuts and serve.
Equipment Needed
1. Large dry skillet or frying pan (for toasting walnuts)
2. Cutting board (wood or plastic)
3. Sharp chef’s knife for chopping kale, apple and walnuts
4. Salad spinner or clean kitchen towels to really dry the kale
5. Large mixing bowl for massaging and tossing the salad
6. Small bowl plus a whisk or fork for the dressing
7. Measuring spoons and measuring cups
8. Salad tongs or serving spoon for plating and a small spoon for tasting
FAQ
Kale Apple And Walnut Salad Recipe Substitutions and Variations
- Kale: baby spinach (use about the same volume) or thinly sliced Swiss chard. Spinach doesn’t need massaging, chard benefits from a quick squeeze with a little dressing.
- Apple: ripe pear (Bosc or Bartlett) or a firm Asian pear. Pears are slightly sweeter and just as crisp, so no other changes needed.
- Walnuts: pecans or toasted slivered almonds. Pecans give a buttery note, almonds add a nice crunch; toast them briefly to boost flavor.
- Crumbled feta or goat cheese: soft goat cheese, shaved Parmesan, or toasted pumpkin seeds for a dairy free option. Use similar amounts, or add a bit more seeds for extra texture.
Pro Tips
1) Massage the kale good — dont be shy about it. Use a little of the dressing and your hands, rub for a minute or two until the leaves soften, it seriously cuts the bitterness and makes the salad not feel like chewing rope.
2) Toast the walnuts carefully and cool them fully before chopping. Keep them moving in the pan so they dont burn, or roast briefly in the oven, and save some bigger pieces for garnish so you get crunchy bites.
3) Keep the apples bright and crunchy by tossing them in lemon juice or holding them separate until the last minute. If you prep the whole salad ahead, add the apples right before serving so they dont go soggy or browned.
4) Make the dressing a bit tangier than you think you need, it mellows after mixing and sitting. Toss everything, let it rest 5 to 10 minutes so flavors meld, then tweak salt or sweetness and sprinkle the cheese at the end so it stays fresh and not mushy.
Kale Apple And Walnut Salad Recipe
I can hardly wait for you to try my Kale Salad With Apples And Cranberries, a crunchy, tangy fall-ready mix of kale, crisp apples, tart cranberries, and toasted walnuts that will have you saving this recipe.
4
servings
319
kcal
Equipment: 1. Large dry skillet or frying pan (for toasting walnuts)
2. Cutting board (wood or plastic)
3. Sharp chef’s knife for chopping kale, apple and walnuts
4. Salad spinner or clean kitchen towels to really dry the kale
5. Large mixing bowl for massaging and tossing the salad
6. Small bowl plus a whisk or fork for the dressing
7. Measuring spoons and measuring cups
8. Salad tongs or serving spoon for plating and a small spoon for tasting
Ingredients
1 large bunch curly kale about 6 cups packed leaves
1 large apple (Honeycrisp or Granny Smith)
1/2 cup walnuts toasted and roughly chopped
1/3 cup dried cranberries
1/3 cup crumbled feta or goat cheese optional
1/4 small red onion
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon lemon juice optional
Directions
- Toast the walnuts in a dry skillet over medium heat until fragrant and slightly darker, about 3 to 5 minutes, shaking the pan so they dont burn; cool and roughly chop, save a few whole-ish ones for garnish.
- Strip the kale leaves from the thick stems, chop or thinly slice into bite size pieces, then rinse and spin or pat dry really well.
- Core and thinly slice or dice the apple; toss the pieces with the optional lemon juice right away to keep them from browning.
- Thinly slice the red onion and if you want to tame the bite, soak the slices in cold water for 5 minutes then drain.
- Whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; add the optional tablespoon lemon juice here instead of on the apple if you prefer.
- Put the kale in a large bowl, pour about 1 to 2 tablespoons of the dressing over it and massage the leaves with your hands for 1 to 2 minutes until they soften and shrink a bit, this is the hack that makes kale not tough.
- Add the apples, toasted walnuts (reserve some), 1/3 cup dried cranberries, the drained red onion and the rest of the dressing to the massaged kale and toss well to coat.
- Sprinkle the optional 1/3 cup crumbled feta or goat cheese on top, taste and adjust salt or a touch more honey or vinegar if needed, let the salad sit 5 to 10 minutes so the flavors meld then garnish with reserved walnuts and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 173g
- Total number of serves: 4
- Calories: 319kcal
- Fat: 22.8g
- Saturated Fat: 4.05g
- Trans Fat: 0g
- Polyunsaturated: 7.25g
- Monounsaturated: 9.75g
- Cholesterol: 6.25mg
- Sodium: 429mg
- Potassium: 319mg
- Carbohydrates: 27.4g
- Fiber: 4.08g
- Sugar: 17.5g
- Protein: 5.8g
- Vitamin A: 2262IU
- Vitamin C: 57.5mg
- Calcium: 113mg
- Iron: 1.1mg
