Kale Apple Salad
Ingredients
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- 1/2 cups walnuts – toasted and chopped
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tsp honey
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 3 tbsp extra-virgin olive oil
- 8 cups kale – ribs removed and finely shredded
- 1 small shallot – thinly sliced
- 2 medium apples – cored and thinly sliced
- 1/2 cups Parmesan cheese – shaved
Instructions
1. Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and a shade darker, 3–5 minutes; transfer to a plate to cool.
2. In a large bowl, whisk together the lemon juice, Dijon mustard, honey, kosher salt, and black pepper. Slowly stream in the extra-virgin olive oil, whisking until emulsified.
3. Add the kale to the bowl and massage it with the dressing until slightly softened and glossy, 1–2 minutes; let stand 5–10 minutes to tenderize.
4. Add the shallot and apples to the bowl and toss to coat evenly.
5. Add the cooled toasted pieces and the Parmesan cheese, toss gently, and serve.
Kale apple salad is a bright, textured salad that balances sturdy, earthy greens with crisp, juicy fruit. The massaged kale becomes supple yet still substantial, while tart-sweet apples, toasted nuts, and salty cheese add crunch and savor. A lemon–Dijon–honey vinaigrette ties everything together with a clean, zesty finish.
This salad reflects modern American produce-driven cooking, where hearty greens like kale moved from braises to raw preparations in the 2000s. Restaurants and home cooks embraced massaging kale to tame its toughness, pairing it with seasonal fruit for contrast. Over time, it has become a staple fall and winter salad, adaptable to many pantries while keeping the core elements of kale, apples, and a sharp vinaigrette.