Kale and Apple Salad with Honey Dijon Dressing
This Kale and Apple Salad with Honey Dijon Dressing is dressed with a honey vinaigrette and topped with apples, pickled onions, pepitas, and bacon.
Servings: 4
Calories: 334kcal
Equipment
- salad bowl
Ingredients
Dressing
- 4 tablespoon extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Salad
- ¼ cup chopped bacon 3 slices
- 5 cups chopped kale
- 1 small firm sweet apple -diced honey crisp, fuji, gala, etc.
- ¼ cup pickled red onions - finely chopped
- ¼ cup pepitas
- ¼ cup Gruyere cheese - shredded
Instructions
Dressing
- In a small bowl, whisk together the 4 tablespoon extra virgin olive oil, 4 tablespoon extra virgin olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon fresh thyme leaves, ⅛ tsp kosher salt, and ⅛ tsp ground black pepper until combined.
Salad
- Preheat your oven to 425 degrees Fahrenheit, place the ¼ cup chopped bacon on a foil-lined baking sheet and bake for 10-15 minutes depending upon the thickness of your bacon.
- Wash and remove the 5 cups chopped kaleale from their stems. Chop the kale leaves and massage them with half the dressing.
- Add the 1 small firm sweet apple -diced, ¼ cup pickled red onions - finely chopped , ¼ cup pepitas, and ¼ cup Gruyere cheese - shredded to the bowl.
- Toss the salad to combine. Drizzle to taste with the remaining dressing.
Notes
When prepping the kale, make sure to remove and discard the thick rib that runs through the middle.
I recommend using a salad spinner to thoroughly wash and dry the kale.
Cut the kale into small bite-sized pieces. You can also purchase pre-cut kale at the grocery store. You will most likely have to pick through the bag and remove any thick stem pieces.
Don't skip massaging the kale. It's an important step to tenderize the kale and remove some of the bitterness.
Add some grains like quinoa, farro, or brown or wild rice and some protein like grilled chicken to make this a complete meal.
If they aren't already roasted, for more flavor, toast the pumpkin seeds before adding them to the salad. Spread the pumpkin seeds out in an even layer on a baking sheet and toast them in a 350-degree Fahrenheit oven for 5 to 8 minutes.
Storage: This hearty kale salad can be made up to five days in advance. For the best quality, I suggest storing the dressing separately and waiting to cut up the apple until just before serving.
Once the salad has been dressed refrigerate for up to 2 days. Any longer and the salad will become soggy.
Nutrition
Serving: 1 | Calories: 334kcal | Carbohydrates: 21g | Protein: 8g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 276mg | Potassium: 446mg | Fiber: 5g | Sugar: 15g | Vitamin A: 8559IU | Vitamin C: 84mg | Calcium: 312mg | Iron: 2mg
