Kale Salad with Apples and Walnuts: A Fresh, Crunchy Delight for Any Meal
Fresh kale and apple salad with pomegranate, walnuts, and apple cider Dijon vinaigrette—a vibrant, healthy dish for any meal
Ingredients
- 4 Cups Kale
- 1 Apple thinly sliced
- ½ Cup Pomegranate Seeds
- ¼ Cup Dried Cranberries
- ½ Cup walnuts
- 2 Tbsp Roasted Pumpkin Seeds
Dijon Apple Cider Vinegar Dressing:
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- 1 tbsp Agave Nectar or Maple Syrup
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- Salt to taste
Instructions
- Massage the Kale leaves with EVOO and salt until all the leaves are coated, and set aside for 10 minutes to allow them to soften.
- Combine all ingredients for salad dressing whisk until combined evenly.
- Add Kale, Apples, Walnuts, Pomegranate Seeds, Dried Cranberries and roasted seeds into a large salad bowl. Pour over the Apple Cider Vinaigrette and toss until all ingredients are evenly coated.
- Serve and Enjoy!
Notes
Recipe Notes
- Massage Your Kale: A little olive oil and a gentle massage can transform tough kale into tender, flavorful greens.
- Slice Apples Last: To prevent browning, slice the apples just before serving or toss them in lemon juice.
- Make It Ahead: Dress the kale and toppings separately, then toss everything together right before serving.
- Store Leftovers: Keep the salad in an airtight container for up to two days.
Nutrition
Serving: 1ServingCalories: 350kcal
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