Best Autumn Kale Apple Walnut Salad

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

I love how simple ingredients can come together to make something special. This kale apple walnut salad has become my go-to lunch option, especially during those busy weekdays when I need something quick but still want to eat well. The combination of crisp apples and crunchy walnuts makes the kale more approachable, even for folks who aren’t usually big salad fans.

What I really like about this salad is how it holds up in the fridge. I often make a big batch on Sunday and portion it out for the week ahead. The kale actually gets better as it sits, unlike other greens that tend to wilt. Plus, the sweet-tart apples and earthy walnuts keep things interesting enough that I don’t get bored of eating it.

It’s the kind of salad that works just as well for a quick desk lunch as it does for a casual dinner party. And if you’re new to kale salads, this might be the recipe that changes your mind about them.

SAVE NOW

What Kind of Kale Should I Use?

For this salad, you’ll want to use either Tuscan kale (also called Lacinato or dinosaur kale) or the common curly kale – both types work great. Tuscan kale has darker, flatter leaves and tends to be a bit more tender, while curly kale adds nice texture and holds up well to the dressing. The most important thing is to remove those tough center stems, as they can be chewy and bitter. To prep your kale, give it a good massage with the lemon juice and salt called for in the recipe – this helps break down the fibrous leaves and makes them more tender and easier to eat. If you’re buying kale at the store, look for fresh, crisp leaves with deep color and avoid any bunches that are yellowing or wilted.

SAVE NOW

Options for Substitutions

This salad is super adaptable and you can switch things up based on what you have in your kitchen:

• Kale: Not a kale fan? Try baby spinach, arugula, or mixed salad greens instead. Just skip the massage step if using softer greens.
• Feta cheese: You can swap feta with goat cheese, blue cheese, or even shaved parmesan. For a dairy-free version, try adding diced avocado for that creamy texture.
• Walnuts: Any nuts work great here – try pecans, almonds, or pistachios. Just make sure to toast them first for the best flavor.
• Pomegranate seeds: These can be replaced with dried cranberries, dried cherries, or even fresh blueberries for that sweet-tart pop.
• Apple cider vinegar: White wine vinegar or champagne vinegar work just as well in the dressing. You might need to adjust the honey slightly to balance the acidity.
• Honey: Maple syrup makes a great substitute if you want to make this vegan. You can also use agave nectar.
• Shallot: No shallots? Use finely diced red onion or even green onions – about 2 tablespoons will do the trick.

Watch Out for These Mistakes While Making

The biggest mistake when preparing kale salad is skipping the massage step – take time to work the lemon juice and salt into the kale leaves with your hands for about 3 minutes, which helps break down the tough fibers and makes the greens tender and easier to eat. Another common error is cutting the apples too far in advance without protecting them from browning – toss your apple slices in a bit of lemon juice right after cutting to keep them fresh and bright. To avoid a soggy salad, wait to add the dressing until just before serving, and make sure your kale leaves are completely dry after washing, as excess water will dilute the dressing and affect the overall texture. For the best flavor balance, toast your walnuts in a dry pan for 5-7 minutes until fragrant, watching carefully to prevent burning, as this simple step adds wonderful depth to the salad.

SAVE NOW

What to Serve With Kale Apple Salad?

This fresh and crunchy salad makes a perfect side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside a warm bowl of butternut squash soup or creamy potato leek soup for a cozy lunch combo. For dinner, this salad pairs really well with grilled chicken breast or pan-seared salmon – the sweet and tangy flavors in the salad complement any simple protein. If you’re keeping things vegetarian, try adding some quinoa or roasted chickpeas right into the salad to make it more filling.

Storage Instructions

Keep Fresh: If you want to enjoy this salad over a couple of days, store the dressed kale base separately from the apples, cheese, and nuts. The dressed kale will actually get better as it sits and can last up to 3 days in an airtight container in the fridge. Keep the dressing in a separate jar if you haven’t mixed it in yet.

Prep Ahead: You can prep most components of this salad in advance! Wash and chop the kale, make the dressing, and toast the nuts up to 2 days ahead. Just wait to slice the apples until you’re ready to serve – nobody likes brown apples! A quick tip: if you need to slice apples in advance, toss them with a bit of lemon juice to prevent browning.

Assembly: When you’re ready to eat, just toss your prepped ingredients together. If you’re packing this for lunch, layer the ingredients with the dressing at the bottom of your container and the delicate items like apples and nuts on top. Give it a good mix just before eating!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 25-30 g
• Fat: 100-120 g
• Carbohydrates: 100-120 g

Ingredients

• 120 g chopped kale (without tough stems)
• Juice from half a lemon
• 1/2 teaspoon sea salt
• 2 large sweet apples (such as gala), sliced
• 100 g crumbled feta cheese
• 90 g walnut halves
• 25 g pumpkin seeds
• Seeds from half a pomegranate
• 5 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice (plus extra for apple slices)
• 1 tablespoon apple cider vinegar
• 1 tablespoon liquid honey
• 1/2 tablespoon dijon mustard
• 1 medium shallot, finely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Step 1: Prepare the Kale

Place the kale into a large mixing bowl.

Add the lemon juice and 1/2 teaspoon of sea salt.

Massage the lemon juice into the kale leaves for about 5 minutes.

The goal is to soften the kale slightly, but it should still remain firm.

After massaging, allow the kale to rest in a colander over a bowl for about 5 minutes to help drain any excess liquid.

Step 2: Make the Dressing

While the kale is resting, prepare the dressing.

In a small bowl, whisk together mustard, honey, and apple cider vinegar.

In another larger bowl, combine the extra virgin olive oil with the mustard and honey mixture.

Stir in the finely chopped shallot, then season with salt and pepper to taste.

Set the dressing aside until you’re ready to use it.

Step 3: Prepare the Apple Slices

Take the apple slices and rub them with a little lemon juice.

This prevents the apple slices from browning and helps maintain their fresh appearance.

Step 4: Assemble the Salad

Drain the kale and transfer it to a large serving dish.

Mix in the crumbled walnuts, pumpkin seeds, and pomegranate seeds, tossing everything together well.

Arrange the apple slices around the salad, then crumble the feta cheese over the top.

Step 5: Serve the Salad

Serve the dressing on the side so everyone can add their preferred amount.

If you wish to dress the entire salad, pour the dressing over the salad before adding the feta cheese.

Serve immediately and enjoy your fresh and vibrant kale salad!