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Apple and Kale Harvest Salad with Maple Vinaigrette

Massaged kale tossed with crisp apple, dried cranberries, and toasted nuts in a maple-mustard vinaigrette — a hearty, sweet-and-savory fall salad that captures the whole harvest in a bowl.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Equipment

  • Large bowl
  • Whisk or small jar

Ingredients
  

  • 1 large bunch kale, ribs removed
  • 1 crisp apple, thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pecans or walnuts
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 cup crumbled feta or goat cheese (optional)
  • Salt to taste

Instructions
 

  • In a small jar, whisk together the olive oil, apple cider vinegar, maple syrup, mustard, and a pinch of salt to make the vinaigrette.
  • Strip the kale from the ribs and tear into bite-sized pieces. Place in a large bowl, add a little dressing and a pinch of salt, and massage for 2 to 3 minutes until tender.
  • Add the sliced apple, dried cranberries, and toasted nuts.
  • Toss with the remaining vinaigrette, top with cheese if using, and serve.