Description
Enjoy a vibrant Kale Apple Salad recipe, combining the sweetness of apples and tartness of pomegranate for a nutritious, gluten-free dish perfect for fall.
Ingredients
Scale
- 4 cups Curly Kale (or baby kale for quicker prep)
- 1 cup Chopped Radicchio (substitute with other bitter greens as desired)
- 1 unit Chopped Apple (varieties like Granny Smith or Honeycrisp)
- ½ cup Pomegranate Arils (dried cranberries can be a substitute)
- ½ cup Crumbled Feta Cheese (omit for vegan version or swap for goat cheese)
- ½ cup Pepitas (can substitute with other nuts or seeds)
- 3 tablespoons Apple Cider Vinegar (add honey or maple syrup for sweetness)
Instructions
- Begin by rinsing 4 cups of curly kale under cool water. Tear the leaves into bite-sized pieces, discarding any tough stems. In a large bowl, massage the kale with your hands for about 2-3 minutes until it turns a vibrant green and feels tender.
- Preheat your oven to 350°F (175°C). Spread ½ cup of pepitas on a baking sheet and bake for 6-8 minutes until golden and fragrant.
- In a large salad bowl, combine the massaged kale with 1 cup of chopped radicchio, 1 chopped apple, and ½ cup of pomegranate arils. Add ½ cup of crumbled feta cheese and toasted pepitas, then gently toss until well combined.
- Drizzle your desired amount of apple cider vinegar over the salad. Toss again to evenly coat all ingredients in the dressing and serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg