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Close up shot of a salad with kale, pecans, apples, feta cheese, and dried cherries.

Kale and Apple Salad

Kale and Apple Salad

A sweet and savory salad featuring apples, kale, raisins, and blue cheese in a tangy honey mustard vinaigrette.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads, Sides
Cuisine American
Servings 4 Servings

Ingredients
  

Salad

  • 1 large bunch kale, rinsed and patted dry
  • ¼ teaspoon salt
  • ½ cup raisins, golden raisins, or dried cherries
  • 1 large apple
  • 2 ounces blue or feta cheese, crumbled
  • ½ cup pecans (optional)

Dressing

  • 3 tablespoons canola or olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon mustard
  • 1 ½ teaspoons honey*
  • Salt and pepper, to taste

Instructions
 

  • Pull kale leaves from the tough stems in the middle. Discard stems.
  • Chop or tear the kale into bite-sized pieces. Place kale into a large bowl and sprinkle with salt. Massage the leaves lightly by hand until leaves darken in color, about 2 minutes.
  • Chop nuts and dried fruit. Add to bowl.
  • Chop the apple into bite-sized pieces. Add to bowl.
  • Top salad with cheese.
  • In a small bowl, whisk the dressing ingredients together. Pour dressing over salad and toss until coated. Serve immediately or let sit 10-20 minutes before serving.

Notes

Change it Up
  • 3 tablespoons of store-bought honey mustard salad dressing can be used in place of the vinaigrette.
  • Add shredded carrots in place of cheese.
*Avoid giving honey to children under the age of one. 2 teaspoons of sugar may be used in place of honey.

Nutrition

Serving: 1 cupCalories: 271calCarbohydrates: 31gProtein: 6.1gFat: 15gSodium: 417mgFiber: 3.5g
Keyword 15 Minutes or Less, Easy, Kale, Meatless, Summer