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Square overhead shot of kale apple salad with bacon and creamy poppy seed dressing.
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Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing

This sweet, savory, and flavorful kale apple salad is the perfect autumn side dish!
Course Salad, Side Dish
Cuisine American
Keyword apple kale salad, kale apple salad, kale salad recipe, kale salad with apples
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 415kcal
Author Blair Lonergan

Ingredients

FOR THE DRESSING

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.
    Bowl of massaged kale.
  • Top with apples, cheese, and bacon. Serve with remaining dressing.
    Close overhead shot of kale apple salad in a white bowl.

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.

Nutrition

Serving: 1/8 of the salad and dressing | Calories: 415kcal | Carbohydrates: 23g | Protein: 8g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 647mg | Potassium: 457mg | Fiber: 6g | Sugar: 16g | Vitamin A: 9077IU | Vitamin C: 86mg | Calcium: 368mg | Iron: 2mg