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
- 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
- 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.
- 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.
- 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).
Step By Step Photos
I 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.
First, 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.
Next 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.
Now 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.
And blend that sucker until smooth. Now here’s the hard part: don’t drink it all. You need to save it for the salad!
Now 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.
Before 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
And now you’re ready to eat.
Seriously, 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.