This kale salad with apples is an easy raw kale and apple salad with a lemon miso vinaigrette. It’s a hearty side salad loaded with texture and flavor. Finely chopped kale holds up well for longer, not going limp as fast as regular salad greens and balancing out sweet apples and root vegetables. Garnished with crunchy pumpkin seeds and sweet raisins, this salad is the perfect blend of textures and sweet and savory flavors. The tangy and umami rich vinaigrette can be made up to one week in advance – or make a double batch and use on all kinds of salads and grain bowls.
If you’re looking for an easy dinner recipe, a healthy dinner recipe, or a quick lunch idea, try this recipe! I love pairing this salad with these pear crumble bars because the pear balances the lemon from the dressing perfectly.
What You’ll Need To Make This Kale Salad
How To Make Kale Salad With Apples
1. Slice the apple in matchsticks. This is best done by cutting the sides of the apple around the core.
2. Slice the radish in matchsticks. Make the fruits and vegetables similar sizes for the best eating experience.
3. Peel and grate the carrots.
4. Combine the all the ingredients except the salt. Whisk until smooth. Taste and adjust salt as desired. For an even creamier dressing that won’t separate in the fridge, use an immersion blender to combine all the ingredients.
5. Combine the chopped kale with apple, radish, and carrot. Pour on about 2/3 of vinaigrette. Toss to coat. Adjust leave of dressing to your preference.
6. Add the pepitas and raisins and toss.
Important Recipe Notes
Vinaigrette will store for up to one (1) week in the fridge.
This salad is best within about four (4) hours of preparing, but can be prepared undressed up to two (2) days in advance. Apple will brown as it sits.
Kale Apple Salad
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Ingredients
- 1 bunch/225g kale washed and chopped
- 1/2 lb/225g apples 1-2 medium, sliced
- 3-4 medium/115g radishes sliced
- 1 medium/90g carrot peeled and sliced
- 1/3 cup/55g raisins
- 1/2 cup/60g pumpkin seeds/pepitas toasted (or sunflower seeds)
- 1/3 cup/78ml olive oil
- 2 1/2 tbsp/37ml lemon juice
- 1 tbsp/15g white miso paste
- 1 tbsp/15ml maple syrup
- 1 tsp/2g lemon zest
- 1/2 tsp/1g fresh ground black pepper
- 1/2 tsp/3g salt as needed, miso may be salty enough
Method
- Wash and dry kale. Remove the central stems. Chop finely.
- Slice the apple in matchsticks. This is best done by cutting the sides of the apple around the core.
- Slice the radish in matchsticks. Make the fruits and vegetables similar sizes for the best eating experience.
- Peel and grate the carrots.
- Combine the all the ingredients except the salt. Whisk until smooth. Taste and adjust salt as desired. For an even creamier dressing that won’t separate in the fridge, use an immersion blender to combine all the ingredients.
- Vinaigrette will store for up to one (1) week in the fridge.
- Combine the chopped kale with apple, radish, and carrot. Pour on about 2/3 of vinaigrette. Toss to coat. Adjust leave of dressing to your preference.
- Add the pepitas and raisins and toss.
