Description
A vibrant Apple Kale Crunch Salad with tender massaged greens, crisp apples, and maple dijon dressing.
Ingredients
- 1 large bunch fresh curly kale, stems removed and leaves chopped
- 2 medium Honeycrisp apples, cored and diced
- 2 cups purple cabbage, thinly shredded
- 1/2 cup walnuts, chopped and toasted
- 1/3 cup dried cranberries
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- Fresh black pepper to taste
Instructions
- Remove kale stems and chop leaves into bite-sized pieces. Rinse and dry thoroughly.
- In a jar, combine apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper. Shake until emulsified.
- Place kale in a large bowl and add 2/3 of the dressing. Massage with hands for 2-3 minutes until kale darkens and softens.
- Add diced apples, shredded cabbage, and dried cranberries. Toss with remaining dressing.
- Top with toasted walnuts just before serving.
Notes
- Salad keeps well in refrigerator for 3-4 days when stored in airtight container
- Store toasted nuts separately to maintain crunchiness
- For less sweetness, reduce maple syrup to 1 tablespoon
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for toasting nuts)