Description
A refreshing and vibrant salad featuring kale, apples, and walnuts, tossed in a tangy mustard vinaigrette.
Ingredients
Units
Scale
- 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