Why You’ll Love This Apple Walnut Kale Salad

• It’s a textural dream. You get the tender-yet-sturdy kale, the juicy snap of apple, and the satisfying crunch of walnuts all in one bite. It’s a party in your mouth that never gets boring.
• The make-ahead magic is real. Unlike most leafy salads that wilt into a sad puddle if dressed too early, this one actually benefits from a little rest. The kale stands up beautifully, meaning you can prepare it hours ahead—a true lifesaver for busy weeknights or entertaining.
• It’s incredibly versatile. Enjoy it as a light lunch, a substantial dinner by adding some grilled chicken or chickpeas, or as the most impressive side dish on the Thanksgiving table. It adapts to your needs without any fuss.
• The flavor balance is just perfect. The slight bitterness of the kale, the sweetness of the apple and maple, the tang from the Dijon and apple cider vinegar… it’s a symphony of sweet, savory, tangy, and earthy that keeps you coming back for another forkful.

Ingredients & Tools

• 1 large bunch of curly or Lacinato kale
• 2 crisp apples (like Honeycrisp or Fuji)
• 1 cup raw walnut halves
• 1/2 cup crumbled feta or goat cheese (optional, for richness)
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• 1/4 tsp sea salt, plus more to taste
• Freshly cracked black pepper

Tools: A large mixing bowl, a small bowl or jar for the dressing, a sharp knife, a cutting board, and a small skillet for toasting walnuts.

Honestly, the quality of your ingredients really shines here. Using a good, robust olive oil and real maple syrup makes a world of difference in the dressing. And don’t skip toasting the walnuts—it unlocks their deepest, nuttiest flavor and takes this salad from good to unforgettable.

Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 5 minutes (for toasting) | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Which kale is best? Curly kale is classic and holds the dressing wonderfully, while Lacinato (or dinosaur) kale has a flatter, darker leaf and a slightly more delicate texture. Both work brilliantly, so it’s really a matter of personal preference.
• The all-important massage. If you’re new to kale salads, this might sound strange, but trust me. Massaging the kale with a little salt and oil breaks down its tough cellulose structure, making it tender, sweeter, and much more enjoyable to eat.
• Preventing brown apples. If you’re not assembling the salad right away, you can toss your sliced apples in a tiny bit of lemon juice to keep them bright. For this recipe, though, I often add them just before serving for maximum crunch.
• Toasting walnuts is non-negotiable. Really, it is. Toasting transforms walnuts from somewhat bland and soft to deeply aromatic and crunchy. It only takes a few minutes on the stove and elevates the entire dish.

How to Make Apple Walnut Kale Salad

Serving Suggestions

Complementary Dishes

• Roasted Chicken or Turkey — The hearty, autumnal flavors of the salad are a natural pairing with simply roasted poultry. The juicy meat and crispy skin contrast beautifully with the crisp salad.
• Butternut Squash Soup — Serve a small bowl of this creamy, sweet soup alongside the salad for a light yet completely satisfying fall lunch that feels like a hug in a bowl.
• A Quiche or Savory Tart — The salad’s brightness and crunch cut through the richness of a cheesy quiche or tart, creating a perfectly balanced plate.

Drinks

• A Crisp Dry Cider — The appley notes in the cider will echo the flavors in the salad, while its effervescence will cleanse the palate beautifully between bites.
• An Unoaked Chardonnay — Look for one with bright acidity and notes of apple and citrus; it will complement the salad without overpowering its delicate balance.
• Sparkling Water with a Twist — For a non-alcoholic option, nothing beats chilled sparkling water with a slice of apple or a sprig of rosemary for an extra festive touch.

Something Sweet

• Warm Apple Crumble — Double down on the apple theme! A warm, cinnamon-spiced crumble with a scoop of vanilla ice cream is the ultimate cozy finale.
• Dark Chocolate Bark with Sea Salt — A few pieces of sophisticated, bittersweet chocolate provide a simple, elegant, and not-too-sweet ending that contrasts nicely with the salad.
• Ginger Molasses Cookies — The warm spice of these chewy cookies is a wonderful companion to the autumnal vibes of the walnut and maple in the salad.

Top Mistakes to Avoid

• Mistake: Skipping the kale massage. This is the number one reason people think they don’t like kale salads. Without the massage, the kale remains tough, chewy, and unpleasantly bitter. The few minutes of effort are 100% worth it.
• Mistake: Using raw, untoasted walnuts. Toasted walnuts have a completely different flavor profile—deeper, nuttier, and more complex. Raw walnuts can taste a bit bland and sometimes even slightly bitter, which can throw off the whole salad.
• Mistake: Drowning the salad in dressing. Start with less dressing than you think you need. You can always add more, but you can’t take it away. The goal is for the kale to be lightly coated, not swimming.
• Mistake: Adding the apples too early. If you toss the apples in with the kale and dressing and then let the salad sit for hours, they’ll lose their crispness and may brown. For the best texture, add them closer to serving time.

Expert Tips

• Tip: Add a protein for a full meal. This salad is a fantastic base. Toss in some shredded rotisserie chicken, pan-seared shrimp, or a can of rinsed chickpeas to turn it into a hearty, balanced lunch or dinner that will keep you full for hours.
• Tip: Get creative with add-ins. While perfect as is, this salad is a great canvas. Try adding dried cranberries or cherries for a chewy sweetness, thinly sliced red onion for a sharp bite, or roasted sweet potato cubes for extra heartiness.
• Tip: Make a double batch of the dressing. This maple-Dijon vinaigrette is so good you’ll want to put it on everything. Whip up a larger quantity and keep it in a jar in the fridge for up to a week—it’s amazing on grain bowls, roasted vegetables, and other green salads.
• Tip: Use the dressing to prevent browning. If you do need to slice your apples ahead of time, toss them directly in the prepared vinaigrette. The acid from the vinegar will help slow down oxidation, and they’ll be pre-marinated for extra flavor.

FAQs

Can I make this salad ahead of time?
Absolutely, and that’s one of its best features! You can massage the kale and store it (undressed) in an airtight container in the fridge for up to 2 days. The dressing can be made and stored separately for up to a week. Toast the walnuts and store them at room temperature. Then, simply combine everything (adding the apples at the last minute) when you’re ready to serve. You can even dress the whole salad (minus the apples) a few hours ahead; the kale will soften further but won’t get soggy.

What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator. It will keep reasonably well for a day, though the apples will soften and the walnuts may lose a bit of their crunch. If you think you’ll have leftovers, a pro tip is to store components separately—keep the dressed kale, apples, and walnuts in their own containers and combine just before eating the next day.

I’m not a fan of kale. Can I use a different green?
You can, but the magic of this salad is really in the sturdiness of the kale. If you substitute a softer green like spinach or romaine, the salad will wilt quickly once dressed and won’t have the same hearty texture. A good compromise is to use a mix of massaged kale and another sturdy green like shredded Brussels sprouts for a different flavor profile that still holds up.

Can I make this vegan?
Easily! Just omit the feta or goat cheese. The salad is still incredibly flavorful and satisfying without it. For a vegan “cheesy” element, you could even sprinkle on some nutritional yeast, which adds a savory, umami depth that mimics cheese.

My dressing separated in the jar. What did I do wrong?
Don’t worry, this is totally normal! Emulsified dressings can separate when they sit. Just give the jar a really good shake before you use it. To help it stay together longer, make sure you’re whisking vigorously while slowly adding the oil. A tiny bit of Dijon mustard acts as an emulsifier, helping the oil and vinegar bind together.