Description
This easy kale salad recipe is packed full of hearty nutrients and tastes amazing! Features chopped kale, crisp apples, bacon, almonds, feta, and dried cranberries tossed in a tangy apple cider vinaigrette.
Ingredients
Scale
For the Salad:
- 6 cups chopped kale (such as Lacinato or curly), tough stems removed
- 1 red apple (like Honeycrisp, Gala, or Fuji), cored and chopped into small pieces
- 2/3 cup crisp cooked bacon bits (about 6–8 slices, crumbled)
- 1 cup sliced or slivered almonds, roughly chopped
- 1/3 cup crumbled feta cheese
- 1/3 cup dried cranberries
For the Apple Cider Vinaigrette Dressing:
- 1/2 cup apple juice
- 4 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey (or maple syrup)
- 1/2 teaspoon salt (or to taste)
- Freshly cracked black pepper, to taste
- 1/4 cup olive oil
Instructions
- Prepare Kale (Massage to Tenderize – Important Step): Place the chopped kale (with tough stems removed) in a large salad bowl. Drizzle with about 1 teaspoon of olive oil (optional, but helpful) and sprinkle with a tiny pinch of salt. Use your hands to massage the kale for 1-2 minutes. Rub the leaves between your fingers until they darken slightly and become more tender. This breaks down the tough texture.
- Combine Salad Ingredients: Add the chopped apple, cooked bacon bits, chopped almonds, crumbled feta cheese, and dried cranberries to the bowl with the massaged kale.
- Make Dressing: In a separate small bowl or mason jar, combine the apple juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk vigorously (or seal the jar and shake well) until combined. While whisking (or shaking), slowly drizzle in the olive oil until the dressing is emulsified.
- Dress Salad: Pour the desired amount of dressing over the salad ingredients just before serving.
- Toss and Serve: Toss the salad gently until all ingredients are evenly coated with the dressing. Serve immediately.
Notes
- Massaging Kale: Don’t skip massaging the kale! This simple step makes the leaves much more tender and pleasant to eat raw.
- Kale Type: Lacinato (dinosaur) kale or curly kale work well. Remember to remove the tough center ribs/stems.
- Apple: Choose a crisp apple variety that resists browning, like Honeycrisp, Gala, or Fuji.
- Bacon: Cook bacon until crispy. Baking in the oven is an easy method.
- Nuts: Almonds add a nice crunch. You can substitute pecans, walnuts, or sunflower seeds. Toasting the nuts enhances their flavor.
- Dressing: Adjust the honey and salt in the dressing to your taste. Leftover dressing can be stored in the refrigerator.
- Make-Ahead: Prepare the salad components (massaged kale, chopped toppings, dressing) ahead of time and store them separately in the refrigerator. Combine and dress just before serving to prevent sogginess.
- Storage: Once dressed, the salad is best eaten immediately as the kale will soften further. Undressed components can be stored for a couple of days.