Baby Kale And Apple Salad Recipe
This Baby Kale and Apple Salad recipe is my go-to because it perfectly balances sweet, tart, and savory flavors while still being super nutritious with that hearty kale base. Plus, it’s ridiculously easy to throw together, and the toasted walnuts and feta add such a satisfying crunch and creaminess that I can’t resist!
I enjoy making salads that are not only tasty but also healthful. My Baby Kale and Apple Salad brings together the tender bite of baby kale, the sweetness and crispness of apple slices, and the toasty crunch of walnuts.
The creamy crumbled feta and tangy dried cranberries offset textures in the best possible way. Olive oil and apple cider vinegar dressing brings it all together.
And as the saying goes, “That’s all she wrote.” Wait a minute. I think I may have slipped into a Southernism there!
Ingredients
Baby Kale:
Packed with vitamins A, C, and K; outstanding source of fiber.
Apple:
Contributes natural sweetness; excellent source of fiber and vitamin C.
Walnuts:
Crowded with omega-3 fatty acids; gives you protein and crunch.
Feta Cheese:
Tastebud-tickling flavor; origin of calcium and protein.
Dried Cranberries:
An antioxidants- and fiber-rich source of sweetness and tartness.
Ingredient Quantities
- 4 cups baby kale
- 1 large apple, thinly sliced
- 1/2 cup walnuts, toasted
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
1. Wash the baby kale well in cold water. Use a salad spinner or a clean kitchen towel to dry the kale thoroughly.
2. Put the baby kale in a large salad bowl.
3. Slice the apple very thinly and add the slices to the bowl with the baby kale.
4. In a dry skillet over medium heat, toast the walnuts for about 3-5 minutes. Stir frequently until they are golden-brown and give off a toasty aroma. Cool them slightly before proceeding to the next step.
5. In the salad bowl, combine the sliced apples and the toasted walnuts.
6. Add even more flavor and texture to the salad by sprinkling it with crumbled feta cheese and dried cranberries.
7. In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and honey until well combined.
8. Salt and pepper to taste, and whisk them in to incorporate fully.
9. Splash the dressing onto the salad and delicately mix all the components until the kale is uniformly enveloped by the dressing.
10. Enjoy your fresh and crunchy Baby Kale and Apple Salad right away.
Equipment Needed
1. Salad spinner or clean kitchen towel
2. Large salad bowl
3. Cutting board
4. Chef’s knife
5. Dry skillet
6. Wooden spoon or spatula
7. Small mixing bowl
8. Whisk
9. Measuring spoons
FAQ
- Q:Is it possible to substitute another kind of kale for baby kale in this recipe? A: You can certainly use standard kale in this recipe. For best results, you should massage the kale before using it to help tenderize the leaves.
- Q:What type of apple is best for this salad?
A crisp, sweet apple such as a Honeycrisp or Fuji works well to balance the flavors. - Q:How can I convert this salad to vegan status? A: Just leave out the feta and use a cheese substitute that is vegan.
- Q:Is it possible to replace the walnuts with another nut? A: Yes, almonds or pecans would be wonderful substitutes.
- Q:How long can I store leftovers in the fridge?
A: The salad is at its peak when it’s fresh, but it can be put in the fridge for a maximum of 1 day. - Q:What’s a good alternative to apple cider vinegar?
You can use white wine vinegar or lemon juice as stand-ins. - Q:Is there a version of this salad that doesn’t have nuts? A: Yes, you can leave out the walnuts or use sunflower or pumpkin seeds in their place if you want a salad with a little more crunch.
Substitutions and Variations
Kale, baby: For this, you can use spinach or an assortment of salad greens.
Apple: Use pear or firm peaches as a substitute.
Walnuts can be replaced by pecans or almonds.
Feta Cheese: Use goat cheese or blue cheese instead.
Cranberries, dried: If you don’t have these, you can use raisins or chopped dried apricots instead.
Pro Tips
1. Prevent Soggy Salad: Before adding the dressing, ensure the kale is completely dry to keep the salad crisp and prevent it from becoming soggy.
2. Apple Choices: Use a firm, crisp apple variety like Honeycrisp or Granny Smith to enhance the texture and add a balance of sweetness and tartness to the salad.
3. Walnut Toasting Tip: To optimize the flavor of the toasted walnuts, let them cool completely before adding them to the salad to prevent them from wilting the kale.
4. Dressing Variation: For an extra depth of flavor, add a small pinch of mustard to the dressing. This can help emulsify it further and add a subtle tangy note.
5. Cheese Alternatives: If you want to switch things up, consider trying goat cheese or blue cheese in place of feta for a different flavor profile that also pairs well with the apples and nuts.
Baby Kale And Apple Salad Recipe
My favorite Baby Kale And Apple Salad Recipe
Equipment Needed:
1. Salad spinner or clean kitchen towel
2. Large salad bowl
3. Cutting board
4. Chef’s knife
5. Dry skillet
6. Wooden spoon or spatula
7. Small mixing bowl
8. Whisk
9. Measuring spoons
Ingredients:
- 4 cups baby kale
- 1 large apple, thinly sliced
- 1/2 cup walnuts, toasted
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
1. Wash the baby kale well in cold water. Use a salad spinner or a clean kitchen towel to dry the kale thoroughly.
2. Put the baby kale in a large salad bowl.
3. Slice the apple very thinly and add the slices to the bowl with the baby kale.
4. In a dry skillet over medium heat, toast the walnuts for about 3-5 minutes. Stir frequently until they are golden-brown and give off a toasty aroma. Cool them slightly before proceeding to the next step.
5. In the salad bowl, combine the sliced apples and the toasted walnuts.
6. Add even more flavor and texture to the salad by sprinkling it with crumbled feta cheese and dried cranberries.
7. In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and honey until well combined.
8. Salt and pepper to taste, and whisk them in to incorporate fully.
9. Splash the dressing onto the salad and delicately mix all the components until the kale is uniformly enveloped by the dressing.
10. Enjoy your fresh and crunchy Baby Kale and Apple Salad right away.