Crunchy Kale Salad with Apples
A Fresh, Flavor-Packed Salad Full of Crunch and Color
This Crunchy Kale Salad with Apples is everything you want in a salad—refreshing, colorful, and full of texture. Each bite brings together crisp kale, sweet and tart apples, salty feta, chewy cranberries, and a satisfying mix of crunchy nuts, chickpeas, and seeds. It’s finished with a tangy-sweet vinaigrette that ties everything together perfectly.
Whether served as a light lunch, a vibrant side dish, or a nutritious main topped with grilled chicken or shrimp, this salad delivers balance and flavor in every forkful.
Why You’ll Love This Recipe
- Perfect texture: A mix of crisp, chewy, and crunchy ingredients makes every bite exciting.
- Bright and refreshing: The citrus vinaigrette adds just the right amount of tang and sweetness.
- Nutritious and filling: Packed with fiber, antioxidants, and protein.
- Meal-prep friendly: Stays fresh longer than most salads thanks to sturdy kale leaves.
Ingredients
For the Salad
- 4 cups finely chopped kale (curly or Tuscan)
- 1 Granny Smith apple, cored and diced (for tartness)
- 1 sweet apple, cored and diced (such as Honeycrisp or Fuji)
- 2 ounces feta cheese, crumbled
- ¼ cup candied nuts (pecans or walnuts work well)
- ¼ cup dried cranberries
- 2 tablespoons sunflower seeds or pumpkin seeds
- ¼ cup crispy roasted chickpeas
For the Vinaigrette
- Juice and zest of 1 lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange marmalade
- ½ teaspoon garlic powder
- ½ teaspoon Herbs de Provence
- ¼ cup extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Prepare the kale:
Remove the tough stems from the kale leaves and finely chop them. If desired, massage the kale gently with a drizzle of olive oil or a small amount of the vinaigrette to soften the leaves and reduce bitterness. - Assemble the salad:
In a large bowl or serving platter, combine the kale, diced apples, feta cheese, candied nuts, and cranberries. - Make the dressing:
In a small bowl or jar, whisk together lemon juice, lemon zest, apple cider vinegar, orange marmalade, garlic powder, Herbs de Provence, and olive oil. Season with salt and black pepper to taste. - Dress and serve:
Drizzle the vinaigrette over the salad and toss gently to coat. Sprinkle with sunflower seeds and crispy chickpeas just before serving for the best crunch.
Tips for Success
- Remove kale stems completely: They tend to be tough and bitter, so it’s best to discard them.
- Massage for tenderness: Massaging kale for a minute or two makes it softer and easier to eat.
- Keep it fresh: Add the apples and dressing just before serving to prevent browning and sogginess.
- Make it a meal: Add grilled chicken, shrimp, or roasted chickpeas for extra protein.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate and add it only when serving. The kale holds up well, but the apples will start to soften over time.
What to Serve With Crunchy Kale Salad
This salad pairs beautifully with:
- Grilled or roasted chicken
- Baked salmon or shrimp
- Quiche or savory tarts
- Soup or hearty sandwiches
Nutrition (per serving)
Calories: 317 | Carbohydrates: 27g | Protein: 6g | Fat: 22g | Fiber: 5g | Sugar: 17g | Vitamin C: 36mg | Calcium: 153mg | Iron: 2mg