apple dijon kale salad

$5.53 recipe / $1.38 serving

I’m in love.

The dressing alone was enough to make me swoon. It’s just a very simple and basic dijon vinaigrette, but it’s so good that I kept dipping my spoon in for taste after taste. And because kale is so “sturdy,” it stands up well to being pre-dressed with the vinaigrette. I just made the salad moments ago, but I’m sure it will still be tasty tomorrow, even after having the dressing on it all night. In fact, I’m sure the juice from the apples will start to mingle with the dressing and make it even better.

I love that this salad mixes so many tastes and textures in one bowl. You have the almost bitter flavor of the curly kale, the sweet and crisp apples, crunchy walnuts, and super sweet raisins. All of which is topped off with a tangy dijon vinaigrette. It just all works.

Eat this salad with a cool glass of crisp white wine, some awesome crusty bread, and maybe some cheddar cheese. That’s what I call the perfect summer dinner.

Apple Dijon Kale Salad

Apple Dijon Kale Salad

5.0 from 4 reviews
apple dijon kale salad
 
Prep time
Total time
 
Total Cost: $5.53
Cost Per Serving: $1.38
Serves: 4
Ingredients
  • ⅓ cup olive oil $0.96
  • ¼ cup apple cider vinegar $0.24
  • 1 clove garlic $0.08
  • 1½ Tbsp dijon mustard $0.16
  • ¼ tsp salt $0.02
  • 10-15 cranks fresh cracked pepper $0.03
  • 1 bunch kale $0.99
  • 1 medium granny smith apple $0.87
  • ¼ cup raisins $0.36
  • ½ cup walnut halves $1.82
Instructions
  1. Tear the kale leaves from the stems. Cut the leaves into thin slices and then rinse well under cool water (in a colander). Allow the kale to drain as you prepare the rest of the salad.
  2. In a blender combine the olive oil, apple cider vinegar, dijon mustard, clove of garlic, salt, and pepper. Blend until the garlic is minced and the dressing is smooth.
  3. Wash the apple and chop it into chunks. Roughly chop the walnut halves. Make sure the kale is as dry as possible and then combine it in a large bowl with the apples, walnuts, and raisins. Pour the dressing on top, starting with half, and toss to coat. Add more dressing as desired (I used the whole batch).

Apple Dijon Kale Salad

Step By Step Photos

kale bunchI love kale because it’s super healthy and always super inexpensive at my local grocery store. I love it both raw and cooked. Win-win.

tear kale leavesFirst, tear the leaves from the stems. This is really quick and easy because the stems are super stiff. Just tear the leaves off without regard to size or shape. Discard the stems.

cut rinse kaleNext you’ll want to cut the kale into thin strips. Because it’s so “hearty” when raw, it’s easier to eat if it’s cut into small, thin strips. To do this I grab a bunch of the leaves, compress them into a tight ball under one hand and carefully slice it into thin strips as I slowly move my fingers out of the way. After it’s cut, rinse it well under cool water.

dressing ingredients blenderNow it’s time to make the AH-MAZING dressing. Just add the olive oil, apple cider vinegar, dijon mustard, one clove of peeled garlic, salt, and pepper to a blender.

blend dressingAnd blend that sucker until smooth. Now here’s the hard part: don’t drink it all. You need to save it for the salad!

chop toppingsNow chop the toppings. I cut the apple into small cubes, but you can do whatever you like. I roughly chopped the walnuts because smaller pieces mean more in every bite… but pieces that are *too* small means not enough texture. Find the happy medium. The raisins are already the perfect size.

add dressingBefore you build the salad, make sure that kale is as dry as possible. Shake the water off and if you’re feeling like an over achiever, get in there with a paper towel to absorb some more. Put the kale in a large bowl, add the apples, walnuts, and raisins. Pour the dressing on, starting with half, and toss to coat. Add more dressing as desired. I desired ALL of it. ;D

apple dijon kale saladAnd now you’re ready to eat.

apple dijon kale saladSeriously, add a glass of some dry riesling or something else crisp. You won’t be sorry. Oohh, this would be great with some grilled meat. I LOVE SUMMER.

36 Comments

  1. Laura says:

    I made this the night before for my lunch the next day. This is an awesome salad. I added goat cheese, and wow. So so so good. The kale was perfect and I think its because I let it sit over night in the dressing. Yum!

  2. Made this last night and it was DELICIOUS!! I doubled the dressing recipe and used the other half for a second salad with the same ingredients on lettuce (the men in the fam aren’t too big on kale hehe). The dressing was a big hit and I have some left over!

  3. Sara D says:

    Does anybody know if I can still make the dressing without a blender? I do not own one D:

    • You can whisk the ingredients together (mince the garlic first), but it just won’t hold together quite as tightly. It may separate a little. :)

  4. Rachel says:

    I made this and have been eating it all week, its absolutely delicious, gets better each day. I mostly stuck to the recipe although I used golden raisins and added some chopped dates because I thought they would go well. I topped it with a fillet of dijon-maple roasted salmon. Thanks for the recipe!

  5. I made this for dinner last night along with the herb roasted pork loin. It was sooo good. This was the first time I had kale in a salad and I loved how crunchy it was. I just finished off a second serving for lunch and it stored really well overnight. I’ll definitely be making this salad often!

  6. Cathie says:

    Oh oh so yummy!!!!! Even notoriously picky son did not verbally complain about it. :-)

  7. Anonymous says:

    LOVE this salad, it is so addicting! I use dried canberries and grainy-dijon mustard. A bit pricier but worth it :)

  8. Delicious! Made this last night with grapes instead of raisins (I’m not a huge fan of raisins) and I will definitely be keeping this on my list of go-to recipes. I’m not a huge fan of kale but my boyfriend loves it, so I was happy to find that the dressing really helps mask the bitterness of the kale.

  9. This salad rocks! I made it last night and it was tasty for dinner, but what was really great was today I took it for lunch and I added about a half a cup of cooked (cold) quinoa. It was even better with the quinoa once the salad had time to absorb all the flavors. I also added a few tablespoons of flax seed oil.

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