When salad season and apple season combine, whip up this QUICK Kale and Apple Salad! It’s sweet, crunchy, flavorful, versatile, and comes together in just a few minutes. 10 minutes.
It’s the perfect, easy side dish to pair with your favorite protein and roasted veggies…or to liven up heavier meals. Let us show you how!
How to make kale and apple salad
This simple kale and apple salad is ready in just 1 bowl! It starts with the Spicy Dijon Vinaigrette It is prepared by mixing olive oil, apple cider vinegar, shallot, mustard, garlic, salt and pepper.
To that same bowl, we add kale and thinly sliced apples and toss with the dressing. The apples add a crunchy, sweet touch, and the optional fresh parsley adds extra freshness to the dish.
And that’s it! A kale and apple salad awaits you. We kept this recipe very simple, but feel free to get creative and add your own touches. Have rutabaga? Chop it up like apples and add that in. Another kind of vinegar? It would probably work if you added a sweetener (although, by the way, we love the natural sweetness and subtle apple flavor that apple cider vinegar adds in this recipe!).
We hope you love this Kale and Apple Salad! It is:
Bright
Spicy
Crunchy
Energetic
Fast and easy
And SO fresh!
This is the perfect dish to enjoy during the transition from summer to fall! It’s incredibly versatile and pairs well with just about anything that calls for lemon and parsley or to add brightness to heavier dishes. Our pairing suggestions: Easy Vegan Crab Cakes (Gluten-Free), Easy Marinated Grilled Chicken (30 Minutes!) + Sweet Potato Wedges, or a NEW recipe coming soon!
More Kale Salad Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (approximately 1 ½ cup servings)
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- 2 Tablespoon olive oil
- 1 ½ Tablespoon apple cider vinegar
- 2 Tablespoon chopped shallot
- 1 teaspoonful Dijon mustard
- 1 nail grated garlic or pressed
- 1/4 – 1/2 teaspoonful sea salt
- 1/4 teaspoonful black pepper
- 4 loose cups shredded kale (We like kale // 1 bunch yields ~4 cups or 100 g)
- 1 half sweet, crisp apple (such as Fuji or Honeycrisp), sliced into thin strips (1 apple yields approximately 170 g or 2 cups)
- 1/2 cup chopped fresh parsley leaves (optional but recommended)
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In a medium bowl, whisk together the oil, vinegar, shallot, mustard, garlic, salt (starting with the smallest amount), and pepper.
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Add the kale, apple, and parsley (optional) and toss to coat with the dressing. Taste and adjust, adding more salt to taste, olive oil for extra flavor, or parsley for an herbaceous touch and to balance the vinegar.
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It keeps best when fresh, but leftovers can be stored in a sealed container in the refrigerator for 1 to 2 days. It is not suitable for freezing.
*Nutrition information is a rough estimate calculated with the least amount of salt and without optional ingredients.
Service: 1 service Calories: 102 Carbohydrates: 8.7 gram Protein: 1 gram Fat: 7.3 gram Saturated fat: 1 gram Polyunsaturated fat: 0.9 gram Monounsaturated fat: 5 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 191 mg Potassium: 158 mg Fiber: 2.1 gram Sugar: 5.6 gram Vitamin A: 205 International Union Vitamin C: 24 mg Calcium: 72 mg Iron: 0.6 mg
