Kale and Apple Salad

Tender kale tossed with crisp Honeycrisp apples, sharp white cheddar, cranberries, pepitas, and bacon in a creamy maple balsamic dressing. It's an easy, make-ahead friendly fall salad that works as a holiday side or a hearty lunch.

Course Salad, Side Dish

Cuisine American

Keyword fall kale salad, kale and apple salad, kale apple salad, kale salad with apples, massaged kale salad

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 326kcal

Author Blair Lonergan

Ingredients

For the Dressing:

3 tablespoons balsamic vinegar
3 tablespoons mayonnaise
1 tablespoon water
2 teaspoons maple syrup
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste

For the Salad:

6 cups stemmed, chopped curly kale (from 1 large bunch)
1 medium Honeycrisp apple, unpeeled and thinly sliced
4 ounces Vermont sharp white cheddar cheese, cubed
⅓ cup dried cranberries
⅓ cup roasted and salted pumpkin seeds (pepitas)
4 slices hickory smoked maple bacon, cooked until crisp and crumbled

Instructions

Make the dressing: In a small bowl or jar, whisk together the balsamic vinegar, mayonnaise, water, maple syrup, mustard, and garlic powder. While whisking, slowly stream in the olive oil until the dressing is smooth and creamy. Season with salt and pepper.
Massage the kale: Toss the kale with about 3 tablespoons of the dressing in a large bowl. Using your hands, gently massage the kale for 1 to 2 minutes, until it's darker green and slightly tender. Transfer to a large serving platter or bowl.
Add the toppings: Top the kale with the apple, cheese, cranberries, pepitas, and bacon.
Serve: Serve right away, with the remaining dressing on the side.

Notes

Choosing kale: Curly kale is the most common, but lacinato (Tuscan) kale works too and only needs about 1 minute of massaging. Baby kale doesn't need massaging at all.
Don't skip the massage: It softens the tough leaves so they're tender and easier to chew. Skip it if you swap in romaine, baby spinach, or other tender greens.
Keep apples fresh: If the salad will sit before serving, toss the apple slices with a squeeze of lemon juice so they don't brown.
Make ahead: The dressing keeps in the fridge for up to 1 week. The kale can be stemmed and chopped, and the bacon cooked, up to 3 days ahead. Add the toppings right before serving.
Leftovers: Store in an airtight container in the fridge for up to 2 days. The pepitas and bacon will soften.
Make it a main dish: Add about 2 cups of rotisserie chicken, smoked turkey, or leftover roasted chicken.
Easy swaps: Use a pear or pomegranate seeds for the apple, pecans or walnuts for the pepitas, dried cherries for the cranberries, or feta, goat cheese, or gouda for the cheddar.

Nutrition