This Autumn Kale Salad with Apples is perfect for fall and winter dinners when you want something fresh, colorful, and delicious on the menu!

Autumn Kale Salad with Apples Recipe

Embrace the essence of fall with this Autumn Kale Salad. Crisp kale leaves dance with the sweetness of freshly picked apples takes you on a journey through the colors and flavors of the season. As you relish each bite, let the magic of autumn surround you, leaving you grateful for the simple joys that nourish both body and soul.

What Is Kale

Kale, a vibrant and nutrient-packed leafy green, is a powerhouse of vitamins, minerals, and antioxidants. With its earthy flavor and versatile nature, kale adds a delightful and nutritious twist to any dish. Embrace the goodness of this superfood and elevate your meals with the goodness it brings.

Ingredients for Autumn Kale Salad

As always best to use fresh and good quality ingredients!

• Fresh Kale: Curly kale leaves, blanched in ice-cold water for a delightful crunch in every bite
• Carrots: Baby carrots can be used, they are sweeter and tenderer than full-grown carrots
• Apple: Crisp and sweet apples add a delightful crunch and natural sweetness to this salad
• Red Onion: Adds a vibrant burst of color and a delicious, rich flavor to the salad
• Dried Cranberries: Add a burst of vibrant color and a delightful sweet-tart flavor to the salad
• Pecans or Walnuts: For a little crunch, savory, and fall vibes. Use toasted for the nuttiest flavor 
• Pumpkin Seeds/Pepitas: Bring a wonderful fall-inspired nutty and crunchy texture to this salad
• Citrus Balsamic Vinaigrette: We only need ¼ cup of this vinaigrette recipe.

Autumn Kale Salad Recipe

• 1 bunch (4-6 cups/300g) of fresh curly kale
• 1 medium carrot (1/2 cup/60g), peeled & julienne to 1/8-inch thickness
• 1 small crisp apple (70g) or 1/2 large (Fuji or Honeycrisp), unpeeled and julienned
• 1/2 red onion (1/2 cup/80g), thinly sliced
• 1/3 Cup (36g) dried sweetened or unsweetened cranberries
• 1-2 tablespoons (18g) pumpkin seeds, roasted & unsalted
• 1/4 cup (19 halves/28g/1-oz.) roasted pecans or walnuts, roughly chopped
• Dressing: 1 recipe of citrus balsamic vinaigrette recipe, 1/4 cup needed

Recommended Equipment

• Mandoline Slicer with a julienne attachment to julienne carrots and apples

Shop this recipe and kitchen essential here!

How To Make Autumn Kale Salad with Apples

Prepare Kale: Start with clean, crunchy, and dry kale leaves. (See Notes Below).

For Kale: Chop kale leaves into bite-size pieces, transfer to salad bowl, and massage kale with hands to break down fibers. This will make the kale easier to eat, digest, and ensure a good texture in the salad.

Julienne carrots and apples using a mandoline slicer or chef’s knife to 1/8-inch thickness. Drizzle apples with lemon juice to prevent them from browning.

Combine all Ingredients: Transfer carrots and apples to a salad bowl along with sliced red onions, dried cranberries, toasted pumpkin seeds, and toasted chopped pecans.

Toss with Dressing: Whisk the dressing again, pour it over the salad, and toss well to coat evenly. For best results, serve within a few hours.

Serve and Store: Store and refrigerate kale salad in an airtight container for up to 3 days. Right before serving gently toss salad to bring out the flavors of dressing.

Kale is one of the best and easiest greens with a longer shelf life compared to other greens. When dressed, it softens while maintaining its structure, which makes it a perfect choice for make-ahead salads and meal preps.

How to Prepare Kale

Make Kale Crunchy

1. Remove tough stems from kale leaves.
2. Wash the Kale: Cover kale leaves with ice-cold water, let it sit for a few minutes. Wash kale leaves thoroughly.
3. Use a salad spinner or paper towel to pat dry. Dry kale will hold the dressing better.
4. Chop or tear kale leaves into bite-sized pieces, or leave them whole for sandwiches and wraps.

Prep Kale for Salad

1. Massage the Kale (optional): For tender and softer texture massage chopped kale with your hands by gently squeezing the leaves for a minute to break down some of the fibers and make it softer and easier to digest.
2. Make-Ahead: Prep massaged kale for quick meal preps and store in a ziploc bag or airtight container with a paper towel to absorb any moisture for up to 3 – 4 days. Replace the paper towel if it becomes damp during storage.

Recipe Tips for Best Results

• Kale: Buy kale in a bunch, not pre-chopped, for better taste and freshness.
• Small is Better: Chop kale finely for better taste!
• Use a salad spinner to dry kale leaves, dry leaves will hold the dressing better.
• Use a mandoline slicer for more uniform carrots and apples.
• Prepare the dressing ahead of time and store it in the refrigerator until needed.
• Dressing: Stir the dressing before tossing it with the salad to ensure it’s well combined.
• Apples: Crisp and sweet apples like Honeycrisp, Gala, Fuji, or Pink Lady.
• Save time by julienning carrots and apples ahead of time.
• Prevent browning: Drizzle lemon juice over the julienned apples to prevent browning.
• Garnish with extra nuts, seeds, or julienned apples before serving to enhance the presentation.

Serving Suggestions

Kale salad is best served fresh, so serve it within one day to enjoy its vibrant flavors and textures.

• Chicken: Top salad with grilled chicken breast or thighs for a protein-packed and hearty meal
• Shrimp: For a seafood twist, add grilled shrimp for a light and refreshing option
• Crusty Bread: Serve with a slice of crusty bread or a baguette to round out the meal
• Grains: Mix in cooked grain to turn the salad into a heartier and more substantial dish
• Potatoes: Serve alongside roasted potatoes for a wonderful balance of flavors and textures

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