Kale Apple Walnut Salad

Name: Kale Apple Walnut Salad
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: kale 120 g; apple 1 ea; walnuts 40 g; dried cranberries 30 g; olive oil 1.5 tbsp; lemon juice 1 tbsp; honey 1 tsp

Quick answer

Total time: 12 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Raw kale is fibrous and scratchy, but massaging it with half the dressing darkens the leaves, shrinks their volume and makes them easy to chew.

Lemon juice softens the kale's bitterness, while olive oil and honey round out the acidity. Thin apple slices get a light coat of dressing as soon as they are cut, and they stay pale while the rest is prepared. Just 1 minute in a dry pan brings oil to the surface of the walnuts and makes them far more fragrant. Dried cranberries scattered through the bowl add small sweet-tart bursts.

Ingredients

servings

IngredientAmount

apple1 ea

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Strip the thick stems from 120 g kale and tear the leaves into bite-size pieces.

Rinse in cold water, then dry very well so the lemon-honey dressing clings instead of turning watery.
2

Warm a dry skillet over medium-low heat and toast 40 g walnuts for about 1 minute.

Stir often, and as soon as they smell nutty, spread them on a plate so they cool crisp instead of steaming.
3

Whisk 1 tablespoon lemon juice, 1.5 tablespoons olive oil, and 1 teaspoon honey until glossy and even.

Thinly slice 1 apple, then coat the slices with a small spoonful of dressing to slow browning.
4

Put the kale in a large bowl and add about half of the dressing.

Massage with your fingertips for about 1 minute, stopping when the leaves darken, soften, and shrink slightly without becoming limp.
5

Add the apple, cooled walnuts, and 30 g dried cranberries to the bowl.

Pour over the remaining dressing and toss from the bottom upward, keeping the motion light so the apple slices do not break.
6

Let the salad stand for about 5 minutes so the acidity seasons the kale.

Before serving, check the leaves, and if they look dry, scrape any dressing from the bowl back over them and toss once.