Fall Kale Salad

Fall Kale Salad | Sprinkled with Zest

A few years ago I tried a kale salad at Whole Foods Market and fell in love with everything about it! I was able to obtain the recipe but lost it when we moved a few months ago. Now that the weather is a little cooler I have been craving the salad and decided to try and make my own rendition as close to the original as possible. I have to say my mission was successful!

Fall Kale Salad | Sprinkled with Zest

This salad has thinly sliced kale, toasted walnuts, shaved Parmesan cheese, dried cranberries, crunchy apples, and a tangy citrus and shallot vinaigrette. It would be perfect as a side with dinner or with your Thanksgiving Dinner feast coming up next month. I’m hoping the kale in my garden will be ready in time so we can have this salad with our Thanksgiving dinner in Arizona next month.

Fall Kale Salad | Sprinkled with Zest

Thinly slice your kale. I don’t like biting into giant pieces and I prefer the dressing covers the thinly sliced pieces of kale. To each their own. If the large pieces don’t bother you, go for it! Last but not least, enjoy!

Fall Kale Salad | Sprinkled with Zest

Look at those vibrant colors!

Fall Kale Salad | Sprinkled with Zest

Print Recipe
Kale Salad
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Course Salad, Side
Servings
4-6
Ingredients
Fall Kale Salad
  • 2 bunches lacianto kale thinly sliced
  • 1 whole apple (use any variety, I used braeburn)
  • 1/2-3/4 cup toasted walnuts
  • 1/2 cup dried cranberries
  • 1/2-3/4 cup shaved or shredded parmesan cheese
Citrus Salad Dressing
  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup fresh squeezed orange juice (from about 1 orange)
  • 1 medium shallot (cut into 3-4 pieces)
  • 2 tablespoons honey
  • 1 clove garlic (cut into 3-4 pieces)
  • 1/2 teaspoon dijon mustard
  • 1/4-1/2 teaspoon dried chili flakes (I used 1/4 teaspoon)
  • salt to taste
  • pepper to taste
Course Salad, Side
Servings
4-6
Ingredients
Fall Kale Salad
  • 2 bunches lacianto kale thinly sliced
  • 1 whole apple (use any variety, I used braeburn)
  • 1/2-3/4 cup toasted walnuts
  • 1/2 cup dried cranberries
  • 1/2-3/4 cup shaved or shredded parmesan cheese
Citrus Salad Dressing
  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup fresh squeezed orange juice (from about 1 orange)
  • 1 medium shallot (cut into 3-4 pieces)
  • 2 tablespoons honey
  • 1 clove garlic (cut into 3-4 pieces)
  • 1/2 teaspoon dijon mustard
  • 1/4-1/2 teaspoon dried chili flakes (I used 1/4 teaspoon)
  • salt to taste
  • pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Fall Kale Salad
  1. First, measure the walnuts and pour them into a small to medium sized sauté pan over medium low heat. Toast them for about 5-10 minutes (electric stoves take longer to heat which is why the time varies) until they are fragrant and slightly toasted.
  2. Next, pull the kale leaves apart from the rib in the center of each kale piece. I wash my kale in a salad spinner so I break them into large pieces before adding them to the spinner to wash. If you don’t have a salad spinner, pull the kale leaves from the rib. Leave the pieces large and wash them. Dry the large pieces as best as you can so the dressing covers your kale leaves once the salad has been made.
  3. Finally, cut kale into thin slices and add to a large serving bowl. Add apples through shaved Parmesan on top of the kale.
Citrus Salad dressing
  1. To a Vitamix or blender, add olive oil through salt and pepper. Mix on high until blended well and there are no onion or garlic pieces remaining. Taste and add more salt and pepper if needed. Add the dressing (but not all of it or your salad will drown) to your salad. The dressing makes extra and I enjoy adding it to other salads throughout the week. Salad dressing should last 3-4 days in the refrigerator.
Recipe Notes

If I am making this salad for just my husband and I, we add the dressing to individual servings. I also add the toppings to each individual salad to the apples don’t turn brown and the other toppings don’t become soggy.

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