Description
This Kale Apple Salad is your new best friend, providing a massive nutrient punch without the need for cooking. With a vibrant contrast between earthy kale and sweet apples, this dish can be prepared in just 15 minutes, making it perfect for busy professionals. This salad is nutrient-dense, meal-prep friendly, and holds up beautifully.
Ingredients
Scale
1 large bunch Lacinato or Curly Kale
2 medium Apples (Honeycrisp or Fuji)
1/2 cup Toasted Pecans or Walnuts
1/3 cup Dried Cranberries
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 tablespoon Maple Syrup
1 teaspoon Dijon Mustard
Sea Salt and Black Pepper to taste
Instructions
- Wash the kale thoroughly and pat it dry. Remove the tough center ribs and discard them. Stack the leaves, roll them up tightly, and slice them into very thin ribbons
- Place the shredded kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Use your hands to massage the kale for 2 to 3 minutes until it turns darker and softer
- In a small jar or bowl, combine the remaining olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk until creamy and fully combined
- Slice the apples into thin matchsticks or small cubes. Keep the skin on for color and extra fiber
- Add the sliced apples, toasted pecans, and dried cranberries to the bowl with the massaged kale. Pour the dressing over the top
- Toss everything together until every leaf is coated. Let it sit for 5 minutes before serving to allow the flavors to meld
Notes
To prevent apples from browning, toss them in a little bit of lemon juice before adding them to the salad.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg