Green kale apple walnuts (Printable)
Crisp apples, kale, and toasted walnuts combined with a tangy maple-Dijon dressing.
# What You'll Need:
→ Salad Components
01 - 1 large bunch green kale (approximately 7 ounces), stems removed, leaves chopped
02 - 2 medium apples, Granny Smith or Honeycrisp variety, 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 tablespoons extra-virgin olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon pure maple syrup
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Place chopped kale in a large mixing bowl. Drizzle with 1 teaspoon olive oil and pinch of salt. Massage kale with hands for 1 to 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 prepared kale.
03 - In small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until thoroughly emulsified.
04 - Pour dressing over salad mixture. Toss gently to coat all ingredients evenly with vinaigrette.
05 - Taste salad and adjust seasoning with additional salt and pepper as desired. Serve immediately while crisp.
# Expert Advice:
01 -
- The kale trick changes everything and makes you feel like a kitchen genius
- That sweet-tangy dressing keeps you coming back for just one more bite
02 -
- Skipping the kale massage step results in tough, chewy greens that no amount of dressing can fix
- The dressing needs to be whisked immediately before serving since mustard can separate if it sits too long
03 -
- Toast nuts at 350 degrees for 5 to 7 minutes, watching closely like a hawk since they go from perfect to burnt in seconds
- A mandoline makes apple slices paper thin, but a sharp knife and steady hand work just fine