It’s been a busy week. And salad is all I had time to make.
Ok, that’s not entirely true. I made a whole lot more for, for a whole lot of people but this is all I had time for when it came to whipping up a quick dinner. I finally took the plunge and launched my own food consulting business- focusing on Indian Tapas! I am as super excited as nervous about this new step in life, and can’t wait to keep learning along the way. You can read all about it here.
Anyway, back to the salad. So this salad happened as an effort to feed myself amidst all the crazy preps for my launch. I love mixed flavors like sweet and tangy in salads, so this worked very well for me. I threw in apples, walnuts, some cheese, lots of veggies and even more Kale…and voila! 
People say you’re a New Yorker when you learn to eat Kale. Actually, more so when you learn what Kale is. I’m almost there.
Print
Apple & Kale Salad with Mustard Vinaigrette
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
A refreshing and vibrant salad featuring kale, apples, and walnuts, tossed in a tangy mustard vinaigrette.
Ingredients
- 1 bunch of kale, removed from the stem and roughly chopped
- 1/2 apple, diced
- 1/4 cup (60 ml) grated carrots
- 1/4 cup (60 ml) grated red cabbage
- 1/4 red pepper, sliced
- 1/4 cup (60 ml) walnuts, chopped
- 1/4 cup (60 ml) cheese, crumbled (optional)
- 1 tsp olive oil
- 2 tbsp (30 ml) balsamic vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped kale, diced apple, grated carrots, grated red cabbage, sliced red pepper, and chopped walnuts.
- In a small bowl, whisk together the olive oil and balsamic vinegar. Let the dressing sit for a few minutes to allow the flavors to meld.
- Pour the dressing over the salad and toss to combine, ensuring all ingredients are evenly coated.
- Season the salad with salt and pepper to taste.
- Top with crumbled cheese if desired, and serve immediately.
Notes
- For a creamier dressing, add a teaspoon of Dijon mustard.
- This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day.
- Feel free to substitute the cheese with a vegan alternative or omit it entirely for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12 grams
- Sodium: 150 mg
- Fat: 14 grams
- Carbohydrates: 28 grams
- Fiber: 5 grams
- Protein: 6 grams
- Cholesterol: 10 mg
If You Liked This Recipe, You’ll Love These
- Spring Asparagus and Fava Salad with Mustard Vinaigrette
- Shaved Asparagus and Radish Salad with Lemon-Mustard Vinaigrette
- Strawberry Spring Salad
- Mexican Kale Salad with Cilantro-Lime Vinaigrette
Frequently Asked Questions
The title says “mustard vinaigrette” but I don’t see mustard in the ingredients — what gives?
The base dressing is just 1 tsp olive oil and 2 tbsp balsamic vinegar. The notes say to add 1 teaspoon of Dijon mustard if you want a creamier, more emulsified dressing — which is where the “mustard vinaigrette” title comes from. The mustard is optional but recommended if you want the dressing to coat the kale more evenly.
How long does this salad keep, and does the kale hold up over time?
The notes say it’s best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Kale is sturdier than most salad greens and won’t wilt as quickly as spinach or lettuce once dressed, but the apple and feta will soften if left overnight.
