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This hearty kale apple salad is loaded with crispy bacon, feta cheese, and sliced Honeycrisp apples, then tossed with a creamy poppy seed dressing. It’s the perfect combination of sweet, savory, and salty fall flavors!
Table of Contents
- Can you eat kale raw in a salad?
- Why You Should massage kale for salad
- Creamy Poppy Seed Dressing for Apple Kale Salad
- Ingredients
- How to Make Kale Apple Salad
- What to Serve with Kale and Apple Salad
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Kale Apple Salad Recipe
- Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing Recipe
For more salad recipes, check out this English pea salad, a classic marinated vegetable salad, this broccoli grape salad, and this cucumber tomato onion salad, too!
An autumn kale apple salad made with fresh greens, seasonal fruit, creamy cheese, and smoky bacon is the perfect addition to your harvest table. Best of all, the easy side dish is quick enough to mix together on a regular weeknight, but also special enough for a Thanksgiving feast. Add store-bought rotisserie chicken, smoked turkey, or leftover roasted chicken from a previous meal, and turn it into a satisfying main dish!
Can you eat kale raw in a salad?
Absolutely! Raw kale works really well in salads, since it’s hearty and sturdy — and therefore holds up well in the dressing. It also has a nice, satisfying chew and texture. Of course, if you don’t care for kale, you can substitute with another type of lettuce or greens — such as romaine, baby spinach, arugula, a spring mix, or iceberg lettuce.
Why You Should massage kale for salad
There are a couple of reasons to massage the kale before assembling the salad. First, this process infuses the kale with the dressing, adding flavor to the greens. Second, massaging the leaves breaks down some of the tough, fibrous characteristics of kale. This makes the greens easier to chew and digest, and yields a more tender salad.
If you substitute with a different type of salad greens, such as mixed baby greens, baby spinach, or romaine lettuce, you can skip this step.
Creamy Poppy Seed Dressing for Apple Kale Salad
I love the rich, sweet, and creamy flavor of this homemade poppy seed dressing, which mellows and balances the bold kale, salty bacon, and crisp apples really nicely. Plus, it’s easy to whisk together in about 2 minutes!
For a shortcut, purchase a store-bought creamy poppy seed dressing (Brianna’s brand is our favorite). Other types of dressing will also work, including this maple syrup balsamic vinaigrette or this creamy house dressing.
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite kale salad recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Mayonnaise: the creamy base of the dressing. We always use Duke’s brand mayo.
- Buttermilk: to thin the dressing. You can sub with milk if you don’t have buttermilk on hand.
- Sugar: to sweeten the dressing.
- Apple cider vinegar: for bright, acidic tang in the dressing.
- Poppy seeds: add a bit of flavor and crunch.
- Dry mustard powder: for even more savory, tangy flavor.
- Kosher salt and ground black pepper: to enhance the other flavors.
- Kale: a classic green available during the cool weather months. You can substitute with any greens that you like, though. Try romaine, mixed baby greens, or spinach, too!
- Apple: the Honey Crisp variety is my favorite in this dish, thanks to its firm texture and sweet flavor. You can use another variety of apple, or even substitute with a fresh fall pear. Golden Delicious apples, fuji apples, gala apples, Braeburn apples, and Pink Lady apples would all be great!
- Cheese: we love creamy, tangy crumbled feta cheese paired with the sweet, crisp apple in this salad. Other nice options include gorgonzola cheese, cubed sharp cheddar cheese, or smoked Gouda cheese.
- Bacon: for a rich, smoky flavor. We love Hickory smoked maple bacon in this salad, but any variety will work. Make sure that it’s cooked until crisp, and then cooled before adding it to the salad.
How to Make Kale Apple Salad
Once the ingredients are assembled, this salad comes together in just minutes!
- Whisk or shake together the dressing in a small bowl or mason jar.
- Massage the bite-sized pieces of kale with some of the dressing.
- Transfer to a serving dish.
- Top with remaining ingredients and serve with extra dressing.
What to Serve with Kale and Apple Salad
This simple-yet-flavorful dish pairs nicely with any of these entrées:
- Smoked Turkey Breast, Crock Pot Turkey Tenderloin, Turkey Meatloaf, or Maple Glazed Roasted Turkey Breast
- Chicken Gnocchi with Mushrooms and Brown Butter
- Dutch Oven Pot Roast, Crock Pot Pot Roast, Stovetop Pot Roast and Gravy, or Mississippi Pot Roast
- Crispy Roast Chicken with Vegetables or Rosemary Oven Roasted Chicken
- Dutch Oven Pork Roast with Gravy, Beer-Braised Pork Loin Roast, Cider Braised Pork Shoulder Roast, Honey Dijon Roasted Pork Tenderloin, Bacon-Wrapped Pork Tenderloin, Stuffed Pork Chops, Pork Tenderloin with Apples, or Stovetop Pork Chops with Apple Cider Gravy
- Chicken Pot Pie with Puff Pastry or Classic Homemade Chicken Pot Pie
- Creamy Pumpkin Soup, Creamy Vegetable Soup, or Roasted Butternut Squash Soup
- Beef Barley Soup, Ham and Potato Soup, or Broccoli and Cheese Soup
- Dutch Oven Beef Stew, Crock Pot Brunswick Stew, Dutch Oven Pork Stew, or Chicken Stew
- Roasted Chicken Breast with Apples and Molasses, Cast Iron Chicken Breast, or Skillet Chicken with Apples and Onions
- Roasted Old Bay Salmon, Creamy Shrimp and Grits, or Garlic and Rosemary Broiled Shrimp
- Appalachian Soup Beans, Crock Pot Beans and Cornbread, or Southern Lima Beans with Ham
Preparation and Storage Tips
You can prepare all of the ingredients in advance, keep them refrigerated, and then assemble the salad just before serving. Wait to slice the apples until you’re ready to serve, or toss the apple slices with a bit of lemon juice to prevent browning. The cooked bacon will keep in an airtight container in the refrigerator for 3-4 days, while the dressing is good for at least 1 week.
Once the salad is tossed together and dressed, it’s best enjoyed within an hour or so. After that, the greens will start to get soggy, and the apple will brown. Do not freeze leftover salad.
Recipe Variations
- Instead of kale, substitute with romaine lettuce, mixed baby greens, baby spinach, or another type of salad greens. Even a shaved Brussels sprouts salad would be great!
- Swap out the Honeycrisp apple for a different apple variety. You can also use a pear or pomegranate seeds instead.
- Pecans, walnuts, almonds, pumpkin seeds, or sunflower seeds are all great additions to the salad. Use toasted, salted nuts or seeds for the best flavor.
- Add dried cranberries, raisins, chopped dates, or dried cherries.
- Substitute gouda cheese, goat cheese, sharp cheddar cheese, shaved parmesan cheese, or gorgonzola cheese for the feta.
- Add about a tablespoon of dijon mustard in lieu of the ground mustard.
- Red onions or roasted butternut squash would also be great additions to this fall salad.
Tips for the Best Kale Apple Salad Recipe
- For a shortcut, use a store-bought creamy poppy seed dressing (Brianna’s brand is our favorite).
- Remove the tough stems, and then massage the kale leaves with some dressing before assembling the salad. This breaks down the tough greens, making them more tender and easier to chew and digest. You can skip this step if you’re using a different type of salad greens, such as romaine or baby spinach.
- Wait to assemble the salad until you’re ready to serve. You can prep the ingredients in advance, but you don’t want the greens to get soggy in the dressing, and you don’t want the apples to brown.
- Make this flavorful, hearty salad a main dish entrée for a special fall lunch or easy dinner. Add store-bought rotisserie chicken, smoked turkey, or leftover roasted chicken from a previous meal.
More Fall Salad Recipes to Try
Broccoli Cauliflower Salad
2 hours hrs 15 minutes mins
Fall Salad with Maple Balsamic Dressing
20 minutes mins
House Salad with Candied Pecans
35 minutes mins
Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing
Ingredients
FOR THE DRESSING
- ¾ cup mayonnaise
- ¼ cup buttermilk (or sub with whole milk)
- ¼ cup sugar
- ¼ cup apple cider vinegar
- 2 teaspoons poppy seeds
- ½ teaspoon dry mustard powder
- ¼ teaspoon kosher salt
- Ground black pepper, to taste
FOR THE SALAD
- 8 cups stemmed, chopped kale (from 1 large bunch)
- 2 medium Honeycrisp apples, unpeeled and thinly sliced
- 4 ounces crumbled feta cheese (or sub with diced sharp cheddar, goat cheese, or blue cheese)
- 4 slices hickory smoked maple bacon, cooked until crisp and chopped or crumbled
Instructions
MAKE THE DRESSING
- Whisk together all of the dressing ingredients. Taste and season with additional salt and pepper, if desired. Store in a jar or other airtight container in the fridge for up to 1 week.
ASSEMBLE THE SALAD
- Toss together the kale and about 3 tablespoons of the dressing in a large bowl. Using your hands, gently massage the kale for a minute or two, until it’s well coated in the dressing and slightly tender. Transfer to a large serving platter or serving bowl.
- Top with apples, cheese, and bacon. Serve with remaining dressing.
Notes
- Instead of kale, substitute with romaine lettuce, mixed baby greens, baby spinach, or another type of salad greens. Even a shaved Brussels sprouts salad would be great!
- Swap out the Honeycrisp apple for a different apple variety. You can also use a pear or pomegranate seeds instead.
- Pecans, walnuts, almonds, pumpkin seeds, or sunflower seeds are all great additions to the salad. Use toasted, salted nuts or seeds for the best flavor.
- Add dried cranberries, raisins, chopped dates, or dried cherries.
- Substitute gouda cheese, goat cheese, sharp cheddar cheese, shaved parmesan cheese, or gorgonzola cheese for the feta.
- Add about a tablespoon of dijon mustard in lieu of the ground mustard.
- Red onions or roasted butternut squash would also be great additions to this fall salad.
