Green Kale Apple Salad

Last autumn, my neighbor brought over a bag of apples from her backyard tree, more than we could possibly eat raw. I started throwing them into everything, and this salad emerged from one of those 'what do I have in the fridge' moments that actually worked. Now it's the first thing I make when I need something that feels like sunshine on a plate.

I brought this to a potluck last winter and watched three different people ask for the recipe, which is basically the highest compliment a salad can get. Something about the crisp apples against the earthy walnuts just makes sense, and the colors alone make the whole table look brighter.

Ingredients

• Green kale: One large bunch works perfectly here, and removing those tough stems is non negotiable for the right texture
• Fresh apples: Granny Smith brings tart crunch while Honeycrisp adds natural sweetness, either way slice them thin
• Walnut halves: Toasting them transforms their flavor from mild to deeply nutty and irresistible
• Dried cranberries: These little pops of tartness balance the sweetness from the maple syrup beautifully
• Red onion: A small amount adds just enough bite without overwhelming everything else
• Feta cheese: Optional but adds a creamy salty element that pulls everything together
• Extra virgin olive oil: The base that carries all the flavors and helps your body absorb those nutrients
• Apple cider vinegar: Brightens everything and cuts through the rich walnuts and cheese
• Pure maple syrup: Just enough to mellow the vinegar and highlight the apples natural sweetness
• Dijon mustard: The secret that makes the dressing actually stick to the kale instead of pooling at the bottom

Instructions

Massage the kale:

Place your chopped kale in a large bowl, drizzle with a teaspoon of olive oil and pinch of salt, then use your hands to rub the leaves until they darken and soften completely.

Prep the mix ins:

Core and thinly slice those apples, toast your walnuts until fragrant, and slice the red onion as thin as you can manage.

Build the base:

Add the apples, walnuts, cranberries, onion, and feta right into the bowl with your softened kale.

Whisk the dressing:

Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a small jar and shake until emulsified.

Toss and serve:

Pour the dressing over the salad and toss gently until everything is coated, then taste and adjust the seasoning if needed before serving.

Save

This salad became my go to for meal prep because the kale holds up beautifully overnight. Unlike delicate greens that turn sad and wilted, this actually gets better as the flavors meld together.

Making It Your Own

I have swapped pecans for walnuts when that is what I had in the pantry, and goat cheese works just as well as feta if you prefer something creamier. The skeleton of this recipe is forgiving enough to handle whatever needs using up in your crisper drawer.

Perfect Pairings

Grilled chicken or salmon turn this from a side dish into a complete dinner that feels substantial but not heavy. I have also served it alongside roasted vegetables when I want something entirely plant based but still satisfying.

Timing Is Everything

This salad comes together in about fifteen minutes, making it perfect for weeknight dinners when you want something fresh but do not have hours to spend cooking. The longest part is the kale massage, and even that goes faster once you get into a rhythm.

• Toast extra walnuts while you have the oven on and store them for salads throughout the week
• Double the dressing and keep it in a jar for instant salad prep on busy nights
• Massage the kale up to a day ahead and store it in the fridge, then add the crunchier elements right before serving

Save

There is something about this combination that just works every single time, whether you are serving it to guests or eating it straight from the bowl on a Tuesday night.

Recipe FAQ

→ How do I soften kale for this salad?

Massage chopped kale with a bit of olive oil and salt for 1–2 minutes until it darkens and softens, making it more tender and palatable.

→ Can I substitute walnuts with other nuts?

Pecans or almonds can replace walnuts and provide a different but equally delicious crunch.

→ What kind of apples work best?

Tart varieties like Granny Smith or sweeter ones like Honeycrisp add crispness and fresh flavor to the salad.

→ How is the dressing prepared?

Whisk together olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and pepper until smooth and well combined.

→ Can I make this salad vegan?

Omit feta cheese or replace it with a plant-based alternative to keep the dish vegan-friendly.