Ingredients
Salad
1 large bunch kale (curly or lacinato), stems removed and finely chopped
1 large crisp apple (Honeycrisp or Fuji), thinly sliced or diced
1/2 cup walnuts, roughly chopped
1/4 cup dried cranberries (optional)
1/4 cup shaved Parmesan cheese (optional)
Dressing
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syru
Salt and black pepper, to taste
Instructions
Massage the kale: Place chopped kale in a large bowl. Add a pinch of salt and gently massage with your hands for 1–2 minutes until softened and dark green.
Make the dressing: In a small bowl, whisk together olive oil, apple cide vinegar, Dijon mustard, honey, salt, and pepper.
Assemble the salad: Add apples, walnuts, dried cranberries, and Parmesan (if using) to the kale.
Dress and toss: Pour dressing over the salad and toss until evenly coated.
Serve: enjoy immediately or let sit for 10 minutes to allow flavors to meld.
Notes
Cooking Tips
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Massaging the kale is essential—it reduces bitterness and improves texture.
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Toast the walnuts lightly in a dry skillet for extra flavor.
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Slice apples just before serving to prevent browning.
Variations
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Protein boost: Add grilled chicken, salmon, or chickpeas.
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Vegan option: Skip Parmesan or replace with nutritional
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Fat: 16g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g