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Kale Salad
5 from 72 votes

Kale Salad

Kale Salad combines curly kale ribbons with julienned apple, shredded carrot, toasted slivered almonds, sharp white cheddar, and thinly sliced red onion. The salad is dressed in a tangy vinaigrette made from olive oil, lemon juice, apple cider vinegar, maple syrup, and Dijon mustard, which softens the kale and balances the flavors. The result is a crisp, textured salad with a balance of sweet, tart, nutty, and savory elements that works well as a side or light meal.

Prep Time
20 mins
Total Time
20 mins
Servings: 8
Course: Side Dish
Cuisine: American

Ingredients

  • 1/2 cup olive oil
  • 2 Tbsp lemon juice fresh
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp maple syrup real
  • 1 1/2 tsp Dijon mustard
  • salt and freshly ground black pepper, to taste
  • 1 lb. curly kale (about 2 large bunches)
  • 1 large (9 oz.) apple recommend gala, julienned
  • 2 medium carrot shredded (1 cup
  • 3/4 cup almonds toasted, unsalted, slivered
  • 3/4 cup (3 oz.) shredded cheddar cheese sharp, white
  • 1/3 cup onion slice very thin, red; sliced

Instructions

    Cup of Yum
  1. In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.
  2. Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
  3. Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
  4. Whisk dressing again then pour over salad. Toss well to evenly coat.
  5. Serve within a few hours for best results.