Kale and Apple Salad

This kale and apple salad brings all the best fall flavors together in one big bowl! Tender kale, crisp apples, sharp cheddar, cranberries, pepitas, and bacon get tossed in a creamy maple balsamic dressing. It’s easy enough for a weeknight, but we also love to include it as a lighter make-ahead option on our Thanksgiving table!

Before You Get Started

Kale salad is simple to make, but these steps make a big difference in how tender and fresh it tastes:

1. Massage the kale first. Rubbing the leaves with a little dressing softens them so they’re tender and easy to chew. Skip it, and the salad tastes tough and bitter.
2. Remove the tough stems. The center ribs stay woody even after massaging. Strip the leaves off and chop them into bite-size pieces.
3. Add toppings right before serving. Apples brown and pepitas and bacon lose their crunch once they sit in dressing. Prep everything ahead, then put it together at the table.

How to Make Kale and Apple Salad

The dressing takes a couple of minutes to whisk together, and you can make it up to a week ahead. Once the kale is prepped, the salad comes together in about 10 minutes!

Step 1: Make the Maple Balsamic Dressing

Whisk the balsamic vinegar, mayonnaise, water, maple syrup, Dijon mustard, and garlic powder in a small bowl or jar. Then slowly stream in the olive oil while you whisk. 

Adding the oil a little at a time helps it blend in completely, so the dressing turns smooth and creamy instead of separating. Season it with salt and pepper.

The mayonnaise is what makes this dressing creamy, and the maple syrup adds just enough sweetness to balance the tangy balsamic. It’s great on almost any fall salad, so I like to keep a jar in the fridge.

Step 2: Prep the Kale

I use curly kale here since it’s the easiest to find. Hold a stem in one hand and pull the leaves off with the other, then chop the leaves into bite-size pieces. One large bunch gives you about 6 cups. 

If you’re using lacinato (Tuscan) kale, it’s a little more tender and only needs about a minute of massaging.

Step 3: Massage the Kale with Dressing

Toss the kale with about 3 tablespoons of the dressing in a large bowl. Then use your hands to gently squeeze and rub the leaves for a minute or two. You’ll know it’s ready when the kale turns a darker green, feels softer, and shrinks down noticeably in the bowl. 

Transfer it to a large platter or serving bowl.

Step 4: Prep the Toppings

Cook the bacon until it’s crisp, then crumble it. Cube the cheddar and measure out the cranberries and pepitas. Slice the apple last so it stays fresh and white.

Honeycrisp is my pick because it’s sweet, juicy, and crunchy. Gala or Fuji are good sweet options too, and Granny Smith adds a tart bite.

⇢ Keep the apples from browning: If the salad will sit for a while before serving, toss the apple slices with a squeeze of lemon juice. It keeps them looking fresh without changing the flavor much.

Step 5: Assemble and Serve

Arrange the apple slices, cheddar, cranberries, pepitas, and bacon over the kale. Serve the rest of the dressing on the side so everyone can add as much as they like. 

The colors look so pretty on a big platter, especially on a holiday table!

Easy Swaps and Add-Ins

This salad is very flexible, so it’s easy to work with what you have on hand:

• Greens: Romaine, baby spinach, mixed baby greens, or shaved Brussels sprouts. Skip the massaging step for tender greens and lettuces.
• Fruit: Another apple variety, a ripe pear, or pomegranate seeds.
• Nuts and seeds: Toasted pecans, walnuts, almonds, or sunflower seeds.
• Dried fruit: Raisins, chopped dates, or dried cherries.
• Cheese: Gouda, goat cheese, feta, or gorgonzola.
• Extras: Thinly sliced red onion or roasted butternut squash.

Ways to Serve

This salad is just as good on a holiday table as it is for a weeknight dinner. Here are a few ways I like to serve it:

As a holiday side: Kale holds up on a buffet much longer than lettuce, so it’s a great make-ahead salad for a crowd. Serve it next to Maple Glazed Turkey Breast or Smoked Turkey Breast. The fresh crunch is a nice break from all the rich, creamy holiday sides.

As a main dish: Add about 2 cups of shredded chicken or chopped smoked turkey, and this becomes a full meal. Rotisserie chicken is the easiest shortcut. If you’d rather make your own, Slow Cooker Shredded Chicken is mostly hands-off, and any extra is handy for quick lunches during the week.

With soup: For a cozy fall soup and salad night, serve it with a bowl of Roasted Butternut Squash Soup and some warm bread.

Storage and Make-Ahead Tips

To make ahead: Make the dressing up to 1 week ahead and keep it in a jar in the fridge. Give it a good shake before using. You can wash, dry, stem, and chop the kale up to 3 days ahead. Store it in a zip-top bag with a paper towel to soak up extra moisture. 

The bacon can be cooked and the cheese cubed up to 3 days ahead, too. Massage the kale up to a few hours before serving, then cover and refrigerate it until you’re ready to add the toppings.

To store leftovers: Keep leftovers in an airtight container in the fridge for up to 2 days. Unlike lettuce, kale holds up well in dressing, so leftovers are still good the next day. The pepitas and bacon will soften, though, and the apples may brown a little.

Freezing: I don’t recommend freezing this salad. The kale, apples, and cheese all turn watery and limp once thawed.

Frequently Asked Questions

Can I use bagged chopped kale?

Yes, bagged kale saves a lot of time. It usually includes pieces of the thick center stem, though, so pick out any big, woody pieces before you start. Measure about 6 cups and massage it the same way.

Can I use spinach instead of kale?

Yes, baby spinach works, but treat it differently. Skip the massaging step, since spinach is already tender and would turn soggy. Toss it with the dressing right before serving instead. Spinach wilts quickly once it’s dressed, so this version won’t keep as leftovers the way the kale version does.

Can I make the dressing without mayonnaise?

Yes. Plain Greek yogurt works in its place and keeps the dressing creamy, with a little more tang. Without mayo or yogurt, the dressing turns thinner and the oil and vinegar separate as it sits. If you go that route, shake it well right before you pour.

Why is my kale salad still tough or bitter?

It usually means the kale needs a little more massaging, or some stems got left in. Curly kale needs the full two minutes, so keep going until the leaves look darker and soften in your hands. Larger, older leaves also taste more bitter than younger ones. The sweet maple dressing, apples, and cranberries help balance that out.

More Fall Salads and Sides

• Winter Salad with Orange Vinaigrette
• Apple Salad
• Spinach Salad with Bacon and Hard Boiled Eggs
• Broccoli Cauliflower Salad
• Roasted Root Vegetables
• Brown Sugar Roasted Acorn Squash