Green Kale Apple Walnuts (Printable)
Vibrant green kale tossed with apples, walnuts, and a tangy maple-Dijon dressing for a light, nutritious dish.
# What You Need:
→ Salad Components
01 - 1 large bunch green kale, stems removed and leaves chopped
02 - 2 medium apples, cored and thinly sliced
03 - 1/2 cup walnut halves, toasted
04 - 1/4 cup dried cranberries
05 - 1/4 small red onion, thinly sliced
06 - 1/4 cup crumbled feta cheese
→ Maple-Dijon Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp apple cider vinegar
09 - 1 tbsp pure maple syrup
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper to taste
# How-To:
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, red onion, and crumbled feta cheese to the bowl with massaged kale.
03 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified and smooth.
04 - Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately for optimal texture.
# Expert Tips:
01 -
- The kale massage technique is a game-changer that turns tough greens into something you actually crave eating
- This salad stays crisp for days, making it perfect for meal prep or weekday lunches
02 -
- Massaging the kale is not optional, it breaks down the tough cellulose and removes the bitter taste that makes people think they hate kale
- The dressing can be made up to three days ahead and stored in the fridge, just bring it to room temperature before using
03 -
- Dry your kale thoroughly after washing to help the dressing stick better
- Use a mandoline or very sharp knife to get those paper-thin apple slices that make each bite elegant