Autumn Kale Salad
Autumn kale salad combines sturdy, massaged greens with crisp apple slices, toasted nuts, and a tangy vinaigrette, creating a dish that is both hearty and refreshing. The preparation involves massaging the kale to tenderize it, toasting nuts for crunch, and tossing everything together for a balanced, seasonal salad with vibrant textures and flavors.
Equipment
- Large mixing bowl
- Skillet
- Whisk
- Sharp knife
- Cutting board
Ingredients
- 1 bunch kale sturdy, chopped
- 1/2 cup nuts (walnuts or hazelnuts) toasted
- 2 apples apples sliced thin, Granny Smith or Fuji
- 1/2 cup feta cheese crumbled, optional
- 3 tablespoons olive oil for dressing and toasting nuts
- 2 tablespoons apple cider vinegar for vinaigrette
- 1 teaspoon honey adds sweetness
- 1 teaspoon Dijon mustard emulsifier for vinaigrette
- 1 lemon lemon for juice and massage
- to taste salt & pepper seasoning
Instructions
- Wash and dry the kale thoroughly, then chop it into bite-sized pieces and place in a large mixing bowl.
- Toast the nuts in a dry skillet over medium heat for about 5 minutes, shaking often until golden and fragrant. Remove and set aside.
- Thinly slice the apples and set aside for later.
- Squeeze the lemon over the kale and add a pinch of salt. Massage the greens with your hands for about 2-3 minutes until they feel tender and slightly darker in color, and the aroma is fresh and bright.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until the mixture is shiny and emulsified.
- Pour the vinaigrette over the massaged kale and toss well to evenly coat all the greens.
- Add the toasted nuts, sliced apples, and crumbled feta cheese to the bowl. Gently toss everything together, ensuring each bite has a mix of textures and flavors.
- Let the salad rest for about 10 minutes at room temperature; this helps the flavors meld and the kale soften slightly.
- Give the salad a final gentle toss, taste, and adjust with salt and pepper as needed. Serve in bowls, garnished with an extra drizzle of olive oil if desired.
Notes
For a vegan version, omit the feta or substitute with toasted chickpeas. Feel free to swap in different nuts or apples according to preference. The key is massaging the kale well and allowing the flavors to meld before serving.