Need a fresh and vibrant salad that's bursting with flavor? This Kale Apple Salad with Pomegranates is just what you're looking for! With crisp kale, tart Granny Smith apples, juicy pomegranate arils, sweet dried cranberries, crunchy toasted pecans, and creamy feta, every bite is a delightful mix of textures and tastes.
Tossed with a tangy maple Dijon vinaigrette, this salad is perfect for a light lunch or a colorful side dish. Enjoy!
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Why This Recipe Works
- Nutrient-Packed: This Kale Apple salad recipe is loaded with superfoods like kale, green apple, and pomegranate arils, making it a nutritious and delicious choice.
- Sweet and Crunchy: The combination of dried cranberries, toasted pecans, and creamy feta adds a delightful mix of sweet and crunchy textures.
- Flavorful Dressing: The maple Dijon vinaigrette, with its blend of cider vinegar, maple syrup, and Dijon mustard, ties the kale apple salad together with a perfect balance of sweet and tangy flavors.
🥘 Ingredients
- Chopped Kale, washed: A nutrient-dense leafy green that provides a slightly bitter, earthy flavor and a robust texture to the kale apple salad.
- Green Apple (Granny Smith): Adds a crisp, tart, and slightly sweet flavor, balancing the bitterness of the kale.
- Pomegranate Arils: These ruby-red seeds add a burst of juicy sweetness and a bit of crunch, along with a vibrant color.
- Dried Cranberries: Contribute a chewy texture and a sweet-tart flavor that complements the other ingredients.
- Pecans, toasted: Provide a rich, nutty flavor and a satisfying crunch, enhancing the overall texture and taste.
- Feta: Adds a creamy, tangy flavor that contrasts nicely with the sweet and savory elements of the salad.
- Green Onions: Offer a mild onion flavor and a touch of color, adding a subtle sharpness to the kale apple salad.
For The Dressing
- Apple Cider Vinegar: Adds a tangy, slightly sweet acidity that forms the base of the vinaigrette.
- Maple Syrup: Provides natural sweetness, balancing the acidity of the vinegar and mustard.
- Dijon Mustard: Adds a sharp, tangy flavor and helps emulsify the dressing, giving it a smooth consistency.
- Lemon Juice: Freshens the vinaigrette with a bright, citrusy acidity.
- Garlic: Adds a subtle, savory depth to the dressing, enhancing the overall flavor.
- Salt and Pepper: Season the dressing, balancing and enhancing the flavors.
- Vegetable Oil: Provides a neutral base that helps to blend all the ingredients together into a smooth vinaigrette.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Fresh herbs like parsley or mint + honeycrisp apples = the ultimate fresh and flavorful kale salad!
- A drizzle of herby apple cider vinaigrette makes it even better. Brighten things up with juicy orange or grapefruit slices—because citrus makes everything more refreshing!
- Cheese makes everything happier! Sprinkle on feta, Parmesan, or goat cheese for that dreamy creamy-salty bite.
🔪How To Make Kale Apple Salad
Step One: Remove the kale stems and chop the leaves into bite-sized pieces. Place them in a large salad bowl. Core the green apple, slice it thinly, and cut into matchsticks or cubes for texture. Add the apple to the bowl. Sprinkle pomegranate arils over the kale and apple for color and sweetness. Add dried cranberries for a chewy, sweet-tart touch.
Step Two: Toast the pecans in a dry skillet over medium heat until fragrant and slightly browned. Let them cool, then chop and add to the salad for a nutty crunch. Crumble feta cheese over the salad for a creamy, tangy contrast. Thinly slice the green onions and scatter them for a mild onion flavor and a splash of color.
Step Three: Combine all the dressing ingredients and mix well to create your salad dressing.
Step Four: Drizzle the Maple Dijon Vinaigrette over the salad. Use just enough to coat the ingredients lightly. Toss the salad gently to ensure all ingredients are evenly coated with the dressing. Serve the salad immediately or refrigerate for up to an hour before serving to allow the flavors to meld.
👩🍳 Expert Tips
If you're going to make this simple kale salad, be sure to follow my top tips!
- Mix it up with baby kale, curly kale, and crisp apples—throw in some sunflower seeds for that extra crunch and color!
- Give your kale a little spa treatment! A quick olive oil massage before roasting softens the leaves and tones down the bitterness for the perfect bite.
💭 FAQs
Yes, you can use any apple variety that suits your taste. Sweet apples like Fuji or Honeycrisp work wonderfully, but tart apples like Granny Smith can add a nice contrast to the flavors.
To prepare this salad in advance, you can chop the kale and apples and store them separately. The dressing can also be made ahead and stored in the fridge. Just toss everything together when you're ready to serve to keep the ingredients fresh.
If pomegranates aren’t available, you can substitute them with dried cranberries, raisins, or even chopped fresh berries. These will provide a similar burst of sweetness and color to the salad.
To make the salad more substantial, try adding some protein like grilled chicken, chickpeas, or roasted nuts. This will help turn it into a complete meal while still keeping it light and refreshing.
Store any leftover Kale Apple Salad in an airtight container in the refrigerator for up to 2-3 days. Use an airtight container to keep the salad fresh and prevent it from absorbing other flavors in the refrigerator.
🧂Serving Suggestions
Here are some of the best sides to serve with Kale Apple Salad with Pomegranates:
- Thin Sliced Chicken Breast: Top the salad with slices of grilled chicken breast or thighs. The tender and savory chicken pairs well with the sweet and tangy flavors of this amazing salad.
- Sliced Almonds: Add toasted sliced almonds for a crunchy texture and nutty flavor. Almonds are also a good source of protein and healthy fats.
- Quinoa: Toss cooked quinoa into the salad for a plant-based protein option. Quinoa adds a hearty texture and complements the other ingredients well.
- Chickpeas: Roast chickpeas with olive oil and spices until crispy, then sprinkle them over the salad. Chickpeas add protein and a satisfying crunch.
- Grilled Shrimp: Top kale salads with grilled or sautéed shrimp for a light and refreshing protein option. Season the shrimp with lemon, garlic, and herbs for extra flavor.
🍽 Related Recipes
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Kale Apple Salad with Pomegranates
Ingredients
- 4 cups chopped kale washed
- 1 large green apple Granny Smith, cored and thinly sliced
- ½ cup pomegranate arils
- ¼ cup dried cranberries
- ⅓ cup toasted pecans roughly chopped
- ¼ cup crumbled feta cheese
- 2 green onions thinly sliced
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic minced
- Salt and pepper to taste
- ½ cup vegetable oil
Instructions
- Prepare the Kale: Remove the stems from the kale and chop the leaves into bite-sized pieces. Place the kale in a large salad bowl.
- Add the Apple: Core the green apple and slice it thinly. For a bit more texture, you can cut the slices into matchsticks or small cubes. Add the apple slices to the bowl with the kale.
- Include Pomegranate Arils: Sprinkle the pomegranate arils over the kale and apple. This will add a beautiful pop of color and a burst of juicy sweetness.
- Mix in Dried Cranberries: Add a handful of dried cranberries to the salad for a chewy, sweet-tart element.
- Toast and Add Pecans: Toast the pecans in a dry skillet over medium heat for a few minutes until they are fragrant and slightly browned. Allow them to cool, then roughly chop and add to the salad for a rich, nutty flavor and crunch.
- Crumble the Feta: Crumble the feta cheese over the salad. The creamy, tangy feta will contrast nicely with the sweet and savory elements.
- Chop the Green Onions: Slice the green onions thinly and scatter them over the salad for a mild onion flavor and a touch of color.
- Dress the Salad: Drizzle the Maple Dijon Vinaigrette over the salad. Use just enough to coat the ingredients lightly. Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
- Serve: Serve the salad immediately or refrigerate for up to an hour before serving to allow the flavors to meld.
