Kale and Apple Salad with Honey Dijon Dressing

Kale and Apple Salad with Honey Dijon Dressing

YIELD: Makes 8 servings


For Salad:

1 - bunch kale, washed and stems removed or 14 oz. baby kale

zest and juice of 1 lemon, zest reserved for dressing

1 tsp. - salt

1 - apple, cored and thinly sliced

1 cup - toasted walnuts, roughly chopped

1/2 cup - dried cherries

1/4 cup - grated parmesan

For Honey Dijon Vinaigrette:

1/3 cup - olive oil

3 T - white balsamic vinegar

2 T - honey

1 T - dijon mustard

1 T - fresh rosemary, chopped finely

1/2 tsp. - freshly ground pepper


Chop kale leaves into bite size pieces. In a large bowl toss together the kale, lemon juice and salt. Using your hands, massage the kale leaves a bit to soften them and let it sit for at least 15 minutes up to 1 hour.

While the kale is softening, whisk together the vinaigrette or shake all ingredients together in a jar, set aside.

Add the apple slices, walnuts, dried cherries, parmesan and vinaigrette to the kale and toss to combine and serve.


This salad can be made several hours ahead or even the day before! Add grilled chicken for an entree salad.