Kale takes center stage in this perfect fall salad. Apples lend sweetness,, while buttery walnuts add a nutritious crunch. Massaging the kale with the dressing assists in tenderizing it and makes it easier to digest. The dressing is superb with apple cider vinegar taking center stage. But don’t take my word for it, give it a try now!
- 1 bunch of kale, stems removed and chopped
- 1/2 bunch parsley, chopped
- 1 large honey crisp or fuji apple
- 1/2 cup walnuts, chopped
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 2 teaspoons dijon mustard
- 1 clove garlic minced
- salt and pepper to taste
Mix all ingredients for the dressing in a small jar with a fitted lid. Shake vigorously.
Place the kale in a large bowl and pour 3/4 of the dressing on top. With clean hands, massage the dressing into the kale for about a minute, until it is tender and has reduced in size.
Add the parsley, apple, and walnuts, then toss well with the remaining dressing.
Serve the desired amount. Leftover salad will keep for 5 days.