Fall Kale Apple Salad with a sweet and tangy honey Dijon vinaigrette. Tender kale tossed with fresh apples, raspberries, nuts and seeds for the ultimate fall salad! The dressing is a sweet and tangy honey Dijon vinaigrette. The salad is loaded with fresh apples, raspberries, craisins, walnuts and sunflower seeds. Serve the salad as is, as a hearty and healthy side dish or top with grilled chicken or steak for a full meal.
Prep Time: 15 minutesminutes
Total Time: 15 minutesminutes
Servings: 6
Calories: 238
Course: Appetizer
Ingredients
Salad
1bunch kale, approximately 6 cups
1cupraspberries, 1 pint
¼cupcraisins
¼cupsunflower seeds
¼cupwalnuts
3small green apples, approximately 1 cup diced
Dressing
3tbspextra virgin olive oil, or neutral oil of choice
Prepare the kale by first thoroughly washing. Pull the kale leaves off of the tough stems and discard the stems. Use a knife to chop the kale into small, bite-sized pieces or use your hands to tear into small pieces. Transfer the cut kale to a large bowl.
In a small bowl whisk together the dressing ingredients until evenly combined. Whisk until the dressing thickens and emulsifies.
Pour the dressing over the kale and massage the leaves with your hands by lightly squeezing handfuls at a time, until the leaves are darker in color and soften. It may take 4-5 minutes of massaging the kale before you see the leaves darken and soften. The volume of the kale in the salad bowl will reduce by half as the leaves soften. Note: please do not skip this step. There is a huge difference between unmassaged and massaged kale. Without massaging the kale the leaves will remain tough and coarse.
Add the salad mix-in’s into the salad bowl – craisins, sunflower seeds, walnuts, diced apple. Toss until evenly combined.
Just before serving the salad top with raspberries and enjoy!