Best 12 Kale And Apple Salad Recipes

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Kale and apple salad is a vibrant, nutritious dish that combines the earthy flavor of kale with the sweet crunch of apples. It is a versatile salad that can be enjoyed as a light lunch, a refreshing side dish, or a healthy snack. With its abundance of vitamins, minerals, and antioxidants, kale and apple salad is a delicious way to boost your overall health. The crisp kale leaves provide a hearty base, while the sweet and tart apples add a delightful contrast. The addition of nuts, seeds, and cheese adds extra texture and flavor, making this salad a truly satisfying meal. Whether you are a seasoned salad enthusiast or just starting to explore the world of healthy eating, this kale and apple salad recipe is sure to impress.

Here are our top 12 tried and tested recipes!

KALE-AND-APPLE SALAD



Kale-and-Apple Salad image

Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch lacinato kale, stemmed and sliced
1 apple, cored and sliced thin
1 celery stalk, sliced thin
1/4 cup celery leaves
3 tablespoons grated Parmigiano-Reggiano

Steps:

  • In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
  • In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

KALE SALAD WITH APPLE AND CRANBERRIES



Kale Salad with Apple and Cranberries image

The perfect kale and apple fall salad!

Provided by Jen G.

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 bunch kale, stems removed and cut into bite-sized pieces
1 apple, peeled and diced
½ cup sunflower seeds
½ cup dried cranberries
½ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 pinch ground cinnamon
salt and pepper to taste

Steps:

  • Combine kale, apple, sunflower seeds, and cranberries in a large bowl.
  • Whisk together olive oil, honey, lemon juice, apple cider vinegar, cinnamon, salt, and pepper in a separate bowl. Drizzle vinaigrette over kale and mix with salad by hand, massaging dressing into leaves.
  • Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 27.7 g, Fat 25.4 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 3.2 g, Sodium 59.7 mg, Sugar 15.1 g

KALE SALAD WITH APPLE AND LEMON



Kale Salad with Apple and Lemon image

Delicious, refreshing kale salad with lemon, apple, and almonds!

Provided by Erin Garmon

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

1 bunch kale, cut into bite-sized pieces
1 lemon, juiced
1 small apple, chopped
1 tablespoon toasted almonds, chopped, or to taste
½ tablespoon honey, or to taste
1 drizzle olive oil
salt and ground black pepper to taste

Steps:

  • Massage kale with lemon juice in a large bowl until thoroughly mixed together, about 2 minutes. Add chopped apple and toasted almonds; toss to combine.
  • Mix honey and olive oil together in a separate bowl. Drizzle mixture on salad. Season with salt and pepper. Serve.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 40.7 g, Fat 5.8 g, Fiber 8.7 g, Protein 8.9 g, SaturatedFat 0.7 g, Sodium 176.3 mg, Sugar 10 g

PAN-SEARED SALMON WITH KALE AND APPLE SALAD



Pan-Seared Salmon with Kale and Apple Salad image

The star of this dish is the kale salad. It's crunchy, tangy and sweet!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls

Steps:

  • Bring the salmon to room temperature 10 minutes before cooking.
  • Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
  • While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
  • Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
  • Divide the salmon, salad and rolls evenly among four plates.

KALE, APPLE, AVOCADO, AND BACON SALAD



Kale, Apple, Avocado, and Bacon Salad image

This salad has everything: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, bacon. A great way to use extra kale.

Provided by iloveonions

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 12

2 Granny Smith apples, thinly sliced
½ lemon, juiced
6 cups thinly sliced kale
4 slices cooked bacon, crumbled
½ avocado, thinly sliced
¼ cup chopped almonds
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons maple syrup
2 teaspoons grainy mustard
1 teaspoon ground black pepper
½ teaspoon kosher salt

Steps:

  • Toss apples with lemon juice in a large bowl to coat. Add kale, bacon, avocado, and almonds; toss to mix.
  • Whisk olive oil, vinegar, maple syrup, mustard, pepper, and salt together in a bowl until smooth; drizzle over salad and toss to coat.

Nutrition Facts : Calories 1109.8 calories, Carbohydrate 58.9 g, Cholesterol 38.1 mg, Fat 94.4 g, Fiber 11.7 g, Protein 17.5 g, SaturatedFat 17.6 g, Sodium 1107.6 mg, Sugar 27.1 g

HEALTHY APPLE AND KALE SALAD



Healthy Apple and Kale Salad image

A great cleanse approved salad with kale and apples.

Provided by Max Lamb

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 15m

Yield 3

Number Of Ingredients 11

10 ounces kale, shredded
2 Honeycrisp apples, thinly sliced
1 pomegranate, seeds only
½ teaspoon ground cinnamon
Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 shallot, thinly sliced
1 tablespoon chopped fresh thyme
ground black pepper to taste
1 pinch crushed red pepper flakes

Steps:

  • Massage kale with your hands until leaves have softened, about 2 minutes. Place in a large bowl. Add apples, pomegranate seeds, and cinnamon.
  • Stir together olive oil, lemon juice, shallot, thyme, pepper, and red pepper flakes in a small bowl. Pour dressing over kale salad and toss to combine.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 42.3 g, Fat 10.2 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 46.8 mg, Sugar 25.8 g

THE TALK OF THE POTLUCK KALE AND APPLE SALAD



The Talk of the Potluck Kale and Apple Salad image

A favorite for potlucks, family gatherings, and hot summer nights at home. With a food processor to chop the kale, I can be done and out the door to a party within 25 minutes - and that includes 5 minutes to find my keys. My kids love this salad when I add lots of apples!

Provided by Dani Steinbach

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 8

1 teaspoon salt, or to taste
1 bunch kale, stems removed and leaves chopped
2 apples, diced
¼ cup olive oil
⅓ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup toasted unsalted sunflower seeds
2 tablespoons raw apple cider vinegar
⅓ cup crumbled Gorgonzola cheese

Steps:

  • Massage salt into kale in a large bowl until kale is slightly softened, about 2 minutes. Gently stir apples, olive oil, cranberries, sunflower seeds, and vinegar into kale until salad is evenly mixed. Gently fold Gorgonzola cheese into salad.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 12.7 g, Cholesterol 6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 308.5 mg, Sugar 5.6 g

SESAME GINGER KALE AND APPLE SALAD



Sesame Ginger Kale and Apple Salad image

Sweet and crisp apple is a nice surprise in this Asian inspired salad. It goes well with the crunchy wontons, toasted almonds and the slight bite from the just-sweet-enough sesame ginger dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 sweet and crisp apple, such as Honeycrisp
1 small orange
4 cups tightly packed baby kale or spinach
1/2 cup chow mein noodles or fried wonton strips
1/4 cup sliced, skin-on almonds, toasted
1/3 cup Food Network Kitchen™ Inspirations Asian Style Sesame Ginger Dressing
Kosher salt and freshly ground black pepper

Steps:

  • Cut the apple into thin matchsticks. Peel and segment the orange and cut each segment in half crosswise.
  • Put the kale in a large bowl. Add most of the apple, orange, chow mein noodles and almonds. Pour in the Asian Style Sesame Ginger Dressing and toss to coat. Season with salt and pepper. Top the salad with the reserved apple, orange, chow mein noodles and almonds.

KALE & APPLE SALAD WITH PANCETTA AND CANDIED PECANS



KALE & APPLE SALAD WITH PANCETTA AND CANDIED PECANS image

Categories     Salad

Number Of Ingredients 16

2 cups pecans
1/2 cup confectioners' sugar
1/2 teaspoon cayenne pepper
Kosher salt
1/4 cup extra-virgin olive oil
6 ounces thickly sliced pancetta, finely diced
1/4 cup white wine vinegar
2 tablespoons caper brine (from a jar of capers)
3 tablespoons pure maple syrup
Freshly ground black pepper
2 Granny Smith apples, cut into matchsticks
1 large head radicchio, shredded
One 8-ounce bunch kale-stems discarded, leaves finely shredded
3 tablespoons snipped chives
1 tablespoon chopped tarragon
2 ounces shaved pecorino

Steps:

  • DIRECTIONS Preheat the oven to 350°. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. In another bowl, whisk the confectioners' sugar, cayenne and 1 1/2 teaspoons of salt. Add the pecans and toss. Transfer to a sieve and shake off the excess coating. Arrange the pecans on a parchment paper-lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden. In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples, radicchio, kale, chives, tarragon and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta and serve

KALE AND APPLE SALAD FROM OAK AT FOURTEENTH, BOULDER



KALE AND APPLE SALAD FROM OAK AT FOURTEENTH, BOULDER image

Categories     Salad     Leafy Green

Number Of Ingredients 10

Ingredients
3 tablespoons candied almonds
Granulated sugar
1 honey crisp apple, cut into thin rounds
3 tablespoons grated Parmesan
1 1/2 cups finely sliced kale
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon togarashi chile powder
Salt to taste

Steps:

  • For candied almonds: In a small saucepan, cover almonds with water and bring to a simmer. Strain almonds and place on a baking sheet. Dust with sugar. Place on sheet tray in a 350-degree oven and bake until the sugar is hard and caramelized. Cool and chop in quarters with a knife. For salad: Place all ingredients in a bowl and mix well.

SUNSET MAGAZINE'S SHAVED HONEYCRISP APPLE AND KALE SALAD



Sunset Magazine's Shaved Honeycrisp Apple and Kale Salad image

From the March 2013 issue of Sunset Magazine. Try other varieties of kale, cheese, nuts and apples for a different spin. Note: you will also need 1/4 teaspoon of ichimi togarashi (or substitute--see below) for the recipe but the site does not recognize this ingredient.

Provided by COOKGIRl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lemon, juice and zest of, medium
2 cups thinly sliced kale (we tested using dinosaur or lacinato kale)
1/4 cup finely shredded parmesan cheese (we subbed asiago)
1/4 cup roughly chopped candied almonds
1 honeycrisp apple (we subbed galas)
about 1/4 tsp. kosher salt
about 1/4 tsp. pepper

Steps:

  • Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
  • Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and *ichimi togarashi. Don't add the apples to the salad until *just* before serving to avoid them turning brown.
  • *Found at Asian markets or you can make your own mixture. But if all else fails, sprinkle ground chili powder (chipotle, ancho, aleppo, etc.) for the ichimi togarashi.

DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS RECIPE



Deb's Kale Salad with Apple, Cranberries and Pecans Recipe image

Provided by KathyCooks

Number Of Ingredients 13

Salad
1/2 cup pecans
8 ounces kale
4 to 5 medium radishes
1/2 cup dried cranberries (or cherries)
1 medium Granny Smith apple
2 ounces soft goat cheese, chilled
Dressing
3 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
Sea salt and freshly ground pepper, to taste

Steps:

  • 1. Preheat the oven to 350 degrees and spread the pecans on a baking tray.Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool. 2. Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. 3. Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl. 4. Coarsely chop the pecans and cherries and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top. 5. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

Tips:

  • Choose the right kale: Look for kale with dark, leafy greens and sturdy stems.
  • Wash and massage the kale: This will help to remove any dirt or debris and make the kale more tender.
  • Use a variety of apples: Different types of apples will give your salad different flavors and textures. Try using a combination of sweet, tart, and crisp apples.
  • Add other fruits and vegetables: Feel free to add other fruits and vegetables to your salad, such as berries, citrus fruits, carrots, or celery.
  • Use a simple dressing: A simple vinaigrette or lemon-tahini dressing is all you need to dress your salad.
  • Serve immediately: Kale and apple salad is best served immediately after it is made. The kale will start to wilt if it sits for too long.

Conclusion:

Kale and apple salad is a healthy, delicious, and refreshing salad that is perfect for any occasion. It is packed with vitamins, minerals, and antioxidants, and it is a great way to get your daily dose of fruits and vegetables. With its variety of flavors and textures, kale and apple salad is sure to please everyone at your table.

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