Kale Apple Salad

Apple salad with kale, grapes and walnuts in a bowl.

5 from 3 votes

Tossed in white wine vinaigrette, this kale apple salad is crisp and fresh for fall with grapes, manchego and toasted walnuts.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

For salad

1 bunch lacinato kale or curly kale
3 apples (Pink Lady or Honeycrisp), thinly sliced
1 cup halved red grapes
1/4 cup toasted walnuts
1/3 cup shaved Manchego cheese
2 tablespoons minced chives

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
1/4 cup olive oil

Instructions

To cut the kale, tear the leaves from the center ribs and roughly chop them.
In a large bowl, combine the kale, apples, grapes, walnuts, Manchego and chives.
For the vinaigrette, whisk together the garlic, mustard, salt, pepper, vinegar and olive oil.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

Even though kale leaves are very substantial and can handle dressing, if you are planning to have leftovers, separate out the portion of the salad you are going to eat later. Then don't toss it in the vinaigrette yet.

Store leftover salad and vinaigrette in separate airtight containers in the refrigerator up to 2 days. Let the dressing sit at room temperature for 15 minutes before you toss it int the salad.

Nutrition