Apple and Kale Salad with Honey Dijon Dressing Recipe
This vibrant Apple and Kale Salad with Honey Dijon Dressing combines nutritious kale, sweet honeycrisp apple, nutty walnuts, and tangy pomegranate arils with a zesty honey dijon dressing. Cooked wild rice adds heartiness, making it a perfect light yet satisfying salad for lunch or a side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (for cooking wild rice)
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 bunch curly kale
- 1 1/2 cups cooked wild rice (about 1/2 cup uncooked)
- 1 large honeycrisp apple
- 1/4 cup walnuts
- 1/4 cup pomegranate arils
Dressing
- 1/3 cup olive oil
- 2 tbsp apple cider vinegar
- 1-2 tbsp honey or maple syrup
- 2 cloves garlic, finely minced
- 1 1/2 tbsp dijon mustard
- 1/4 tsp salt (or to taste)
- Black pepper to taste
Instructions
- Wash kale: Thoroughly wash the kale under cold running water to remove any dirt or grit.
- De-stem and massage the kale: Remove the tough stems from the kale and add the leaves to a colander. While running warm water over the leaves, gently massage them for about a minute to break down the fibrous texture and make the kale more tender.
- Dry kale: Transfer the massaged kale to a cutting board and pat dry using a clean towel to remove excess moisture.
- Chop kale: Chop the kale into small, bite-sized pieces for easy eating and add it to a large mixing bowl.
- Prepare apple: Chop the apple into small pieces or thin strips to add a sweet crunch to the salad.
- Make dressing: In a bowl or small mason jar, combine olive oil, apple cider vinegar, honey or maple syrup, minced garlic, dijon mustard, salt, and black pepper. Whisk or shake vigorously until well emulsified.
- Toss kale with dressing: Pour the dressing over the chopped kale and massage gently with your hands to ensure every leaf is evenly coated and flavorful.
- Add remaining salad ingredients: Add the cooked wild rice, pomegranate arils, chopped apple, and walnuts to the kale. Toss everything together gently to combine.
- Serve: Serve the salad immediately to enjoy the fresh flavors and varied textures.
Notes
- Massaging the kale is key to soften its texture and reduce bitterness.
- Use honeycrisp apples or other sweet, crisp varieties for the best flavor contrast.
- Wild rice adds a nutty flavor and chewy texture that complements the kale nicely.
- The salad is best eaten fresh but can be stored refrigerated for up to 1 day.
- For a vegan option, use maple syrup instead of honey in the dressing.
