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There’s something truly special about a salad that feels like a meal in itself—one that’s hearty, satisfying, and packed with textures and flavors that make you actually excited to eat your greens. This Apple Walnut Kale Salad is exactly that kind of dish. It’s not a delicate side salad that wilts on your plate; it’s a robust, vibrant bowl full of crisp, sweet apples, toasty walnuts, and hearty kale, all brought together with a tangy, slightly sweet vinaigrette. Honestly, it’s the salad I make when I want something that feels nourishing and celebratory at the same time. The combination is a classic for a reason, but the real magic here is in the little details—like massaging the kale to make it tender, toasting the walnuts to bring out their nutty depth, and balancing the dressing so it clings to every leaf without overwhelming it. It’s a recipe that’s deceptively simple but delivers a seriously impressive result every single time.

Recipe Overview

Why You’ll Love This Apple Walnut Kale Salad

It’s a texture lover’s dream. You get the hearty chew of massaged kale, the juicy crunch of fresh apple, and the satisfying snap of toasted walnuts in every single bite. It’s far from boring!
The flavors are perfectly balanced. The slight bitterness of the kale is softened by the sweet apple and the rich, toasty walnuts, while the tangy vinaigrette ties everything together beautifully. It’s a symphony in a bowl.
It actually gets better as it sits. Unlike delicate greens that turn soggy, kale stands up well to dressing. This salad can be made a few hours ahead, making it perfect for meal prep or entertaining when you want to get things done in advance.
It’s incredibly versatile. Enjoy it as a light main course, a substantial side dish, or add some grilled chicken or chickpeas to make it even more filling. It adapts to whatever you’re in the mood for.

Ingredients & Tools

1 large bunch of curly kale (about 200-250 g after stemming)
1 large crisp, sweet apple (like Honeycrisp or Fuji)
3/4 cup raw walnut halves
1/4 cup dried cranberries
2 tbsp extra virgin olive oil (for massaging kale)
1/4 cup extra virgin olive oil (for the dressing)
2 tbsp apple cider vinegar
1 tbsp pure maple syrup or honey
1 tsp Dijon mustard
1 small shallot, finely minced
Salt and freshly ground black pepper to taste
Optional: 1/4 cup crumbled feta or goat cheese

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

Using a good, crisp apple is key here—it provides that essential juicy crunch. And don’t skip toasting the walnuts; it only takes a few minutes but transforms them from bland to wonderfully aromatic and flavorful.

Nutrition (per serving)

Calories: 320 kcal
Protein: 6 g
Fat: 25 g
Carbohydrates: 22 g
Fiber: 4 g

Serves: 4 as a side | Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Which kale is best? I prefer curly kale for this recipe as its ruffled leaves hold the dressing beautifully. Lacinato (or dinosaur) kale works too, but it has a flatter leaf and a slightly more robust texture.
Don’t skip the massage! It might sound a little strange, but gently massaging the kale with a bit of oil and salt is the secret to transforming it from tough and chewy to tender and palatable. It makes a world of difference.
Toast your walnuts. Toasting nuts is a non-negotiable step for maximum flavor. It deepens their taste and makes them wonderfully crisp. You can do this in a dry skillet over medium heat for 3-5 minutes, watching carefully so they don’t burn.
Choosing your apple. Go for a firm, sweet variety that holds its shape and provides a nice contrast to the kale. Honeycrisp, Fuji, or Pink Lady are all excellent choices. Granny Smith can be too tart here.

How to Make Apple Walnut Kale Salad

Step 1: Prep the Kale. First, you’ll want to remove the kale leaves from their tough stems. The easiest way is to hold the bottom of the stem with one hand and strip the leaf off with the other. Tear or chop the leaves into bite-sized pieces and place them in your large mixing bowl. Add about 2 tablespoons of olive oil and a generous pinch of salt. Now, get in there with your hands and massage the kale for a good 2-3 minutes. You’ll notice the leaves will start to darken in color, feel softer, and reduce in volume by about a third. This process breaks down the tough fibers, making the kale much more enjoyable to eat.

Step 2: Toast the Walnuts. While your kale is resting, place the raw walnut halves in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan occasionally, until they become fragrant and take on a slightly darker color. Be careful—they can go from perfectly toasted to burnt very quickly! Once done, immediately transfer them to a plate to cool. This stops the cooking process and keeps them crisp.

Step 3: Make the Vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the 1/4 cup of olive oil, apple cider vinegar, maple syrup, Dijon mustard, and the finely minced shallot. Add a pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing is well-emulsified and looks glossy. Taste it and adjust the seasoning if needed—maybe a touch more maple syrup for sweetness or vinegar for tang.

Step 4: Assemble the Salad. Now for the fun part! Core your apple and slice it into thin matchsticks or thin half-moons. If you’re prepping ahead, you can toss the apple slices with a tiny squeeze of lemon juice to prevent browning, but it’s not strictly necessary if you’re serving immediately. Add the sliced apple, the cooled toasted walnuts, and the dried cranberries to the bowl with the massaged kale.

Step 5: Dress and Toss. Pour about three-quarters of the dressing over the salad. Using a pair of tongs or two large spoons, toss everything together until every component is evenly coated. Give it a taste. See if it needs the remaining dressing—sometimes you might want it all, other times you might not. This is your chance to perfect it. If you’re using the optional cheese, now is the time to sprinkle it over the top.

Step 6: Let it Rest (Optional but Recommended). This salad is great right away, but if you have 10-15 minutes to let it sit, the flavors will meld together even more beautifully. The kale will continue to soften slightly and absorb the dressing. Then, give it one final toss and serve.

Serving Suggestions

Complementary Dishes

Roasted Chicken or Turkey — The savory, juicy meat is a perfect counterpart to the fresh, tangy salad, making for a well-rounded and comforting meal.
A Creamy Soup — Think butternut squash or potato leek soup. The creamy texture of the soup and the crisp, vibrant salad create a wonderful contrast that feels both light and satisfying.
Quiche or Frittata — Serve a slice of a hearty egg dish alongside this salad for a fantastic brunch or light dinner option. The richness of the eggs balances the salad’s acidity.

Drinks

A Crisp White Wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity and citrus notes will mirror the tangy dressing and clean your palate between bites.
Sparkling Apple Cider — For a non-alcoholic option, the slight sweetness and bubbles are a festive and delicious pairing that highlights the apple in the salad.
Iced Herbal Tea — A chilled peppermint or chamomile tea is wonderfully refreshing and doesn’t compete with the salad’s delicate flavors.

Something Sweet

Apple Crumble — Double down on the apple theme! A warm, comforting apple crumble with a scoop of vanilla ice cream makes for a dreamy, cohesive end to the meal.
Dark Chocolate Bark — A few pieces of dark chocolate with sea salt or embedded nuts provides a simple, elegant, and not-too-sweet finish that complements the walnuts beautifully.
Shortbread Cookies — Their buttery, crumbly texture and mild sweetness are a lovely, simple way to end the meal without overwhelming the palate.

Top Mistakes to Avoid

Mistake: Not removing the kale stems. The stems are incredibly tough and fibrous, and they won’t soften, even with massaging. They’ll make your salad unpleasant to chew, so take the extra minute to strip them off.
Mistake: Skipping the kale massage. I’ve made this mistake before, thinking it was an unnecessary step. Trust me, it’s not. Un-massaged kale is tough and can be bitter, making the whole salad less enjoyable.
Mistake: Adding the dressing too early if using a softer green. While kale is robust, if you ever substitute with a softer green like spinach or romaine for a different salad, dress it right before serving to avoid a wilted, soggy mess.
Mistake: Burning the walnuts. Toasted walnuts are amazing; burnt walnuts are bitter and will ruin the entire dish. Keep a close eye on them and use your nose—they’re done when they smell nutty and fragrant.

Expert Tips

Tip: Make it a main course. For a more filling meal, add a protein like grilled chicken breast, pan-seared shrimp, or a can of rinsed chickpeas. The salad has a great base that can handle these additions beautifully.
Tip: Prep components ahead. You can wash, stem, and chop the kale a day or two in advance. Store it in a sealed container in the fridge. You can also toast the walnuts and make the dressing ahead of time. Assembly then takes just minutes.
Tip: Add a creamy element. If you love creaminess, crumble in some goat cheese, feta, or even a few slices of ripe avocado. It adds a lovely richness that contrasts with the crisp apples and kale.
Tip: Customize your crunch. While walnuts are classic, feel free to swap them out for pecans, almonds, or even pumpkin seeds for a different flavor and texture profile. The recipe is very forgiving.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s one of its best features! Because kale is so sturdy, you can assemble the entire salad (dressed and all) up to a few hours before serving. In fact, it often tastes better as the kale softens and the flavors meld. If you want to prep it a full day ahead, keep the dressing separate and toss it in about 30 minutes before you plan to eat.

What can I use instead of walnuts?
You have plenty of options! Pecans would be a fantastic substitute, offering a similar buttery richness. For a nut-free version, sunflower seeds or roasted pumpkin seeds (pepitas) provide a great crunch. Slivered almonds would also work well, though their flavor is a bit milder.

My kale still tastes bitter. What did I do wrong?
A few things could be at play. First, make sure you’re massaging it thoroughly with oil and salt—this really helps tame the bitterness. Second, the dressing is key; the sweetness from the maple syrup and the tang from the vinegar are meant to balance any bitter notes. If it’s still too strong for your taste, try using a different variety of kale next time, like Lacinato, which some find less bitter.

Can I use a different type of vinegar?
Of course! Apple cider vinegar is my go-to for its fruity tang that pairs so well with the apples, but a white wine vinegar would be a lovely, slightly more delicate substitute. I’d avoid balsamic vinegar as its deep color and strong flavor can overwhelm the other ingredients.

Is there a way to make this vegan?
It’s already vegan if you use maple syrup instead of honey and skip the optional cheese! It’s a wonderfully inclusive dish that doesn’t sacrifice any flavor. For a vegan “cheesy” element, you could even sprinkle on some nutritional yeast for a savory, umami kick.

Apple Walnut Kale Salad

Cost Level $

Category New Years Eve Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 25 minutes

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Make the best Apple Walnut Kale Salad with this easy recipe. Packed with flavor and perfect for meal prep. Get the step-by-step guide now!

Ingredients

For the Salad

1 large bunch curly kale (about 200-250 g after stemming)
1 large crisp, sweet apple (like Honeycrisp or Fuji)
3/4 cup raw walnut halves
1/4 cup dried cranberries
2 tbsp extra virgin olive oil (for massaging kale)
1/4 cup extra virgin olive oil (for the dressing)
2 tbsp apple cider vinegar
1 tbsp pure maple syrup or honey
1 tsp Dijon mustard
1 small shallot (finely minced)
Salt and freshly ground black pepper (to taste)
1/4 cup crumbled feta or goat cheese (Optional)

Instructions

01
Prep the Kale. First, you’ll want to remove the kale leaves from their tough stems. The easiest way is to hold the bottom of the stem with one hand and strip the leaf off with the other. Tear or chop the leaves into bite-sized pieces and place them in your large mixing bowl. Add about 2 tablespoons of olive oil and a generous pinch of salt. Now, get in there with your hands and massage the kale for a good 2-3 minutes. You’ll notice the leaves will start to darken in color, feel softer, and reduce in volume by about a third. This process breaks down the tough fibers, making the kale much more enjoyable to eat.
02
Toast the Walnuts. While your kale is resting, place the raw walnut halves in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan occasionally, until they become fragrant and take on a slightly darker color. Be careful—they can go from perfectly toasted to burnt very quickly! Once done, immediately transfer them to a plate to cool. This stops the cooking process and keeps them crisp.
03
Make the Vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the 1/4 cup of olive oil, apple cider vinegar, maple syrup, Dijon mustard, and the finely minced shallot. Add a pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing is well-emulsified and looks glossy. Taste it and adjust the seasoning if needed—maybe a touch more maple syrup for sweetness or vinegar for tang.
04
Assemble the Salad. Now for the fun part! Core your apple and slice it into thin matchsticks or thin half-moons. If you’re prepping ahead, you can toss the apple slices with a tiny squeeze of lemon juice to prevent browning, but it’s not strictly necessary if you’re serving immediately. Add the sliced apple, the cooled toasted walnuts, and the dried cranberries to the bowl with the massaged kale.
05
Dress and Toss. Pour about three-quarters of the dressing over the salad. Using a pair of tongs or two large spoons, toss everything together until every component is evenly coated. Give it a taste. See if it needs the remaining dressing—sometimes you might want it all, other times you might not. This is your chance to perfect it. If you’re using the optional cheese, now is the time to sprinkle it over the top.
06
Let it Rest (Optional but Recommended). This salad is great right away, but if you have 10-15 minutes to let it sit, the flavors will meld together even more beautifully. The kale will continue to soften slightly and absorb the dressing. Then, give it one final toss and serve.