The Best Kale Salad

A close-up of a kale salad with feta cheese, walnuts, red onion, dried cranberries, and diced apples.

5 from 3 votes

A hearty kale salad made with tender greens, flavorful add-ins, and a well-balanced dressing. Simple to prepare and full of flavor, this salad works just as well for weeknight meals as it does for gatherings.

Total Time30

Course: Salad

Cuisine: American

Keyword: from the garden, healthy recipes, homemade, kale, make-ahead, meal-prep, party recipes, salad, summer, superfoods

Servings:

Calories: 367kcal

Author: Angela Judd

Ingredients

Salad

4 bunches kale about 12 to 16 cups chopped, stems removed, loosely packed
2 large Honeycrisp apples, diced toss with lemon juice to preserve color
1/2 red onion, finely chopped
1 cup nuts See note
1 cup sweetened dried cranberries
1 cup feta cheese, crumbled

Sweet Apple Dressing

1 Honeycrisp or other sweet apple, cored and roughly chopped See note
1/4 red onion, peeled and roughly chopped
1 tablespoon honey
1 tablespoon mustard powder
1/4 cup white wine vinegar
3/4 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon salt

Instructions

Sweet Apple Dressing:

Blend all ingredients except the oil together in a blender until well combined.
Pour in the oil and pulse to emulsify.
Store in an airtight jar in the refrigerator if not using right away. Stays good for 3-5 days. Shake well before using.

Kale Salad:

Soak the kale leaves to remove garden grit or tiny hitchhikers. Drain and dry well, then chop into bite-sized pieces, removing the stems.
Add the kale to a large bowl and toss with dressing. Start with 1/2 cup dressing and add more to taste.
Use your hands to gently rub the dressing into the leaves. Massage for 1 to 2 minutes, until the leaves are darker, softer, and reduced in volume.
(Optional) Toast nuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often.
Add apples, onion, nuts, cranberries, and feta to the bowl with the prepared kale.
Toss until ingredients are well-mixed and coated. Taste and add a pinch of salt, additional dressing, or an extra squeeze of lemon if needed.
Serve a heaping portion as a standalone meal, or pair it with your favorite protein for a more filling meal.

Notes

Apples: Honeycrisps are my favorite in this recipe, but Fuji, Pink Lady, or another sweet apple works great. If preparing before, toss the apples with a little lemon juice to keep them from browning.

Nuts: Pecans, walnuts, almonds—or a mix of your favorites—add great flavor and crunch to this recipe.

Nutrition