There is nothing quite like a vibrant, crunchy, and flavorful salad to brighten up any meal, and this Chopped Kale Salad with Apples, Pecans, and Maple Vinaigrette Recipe is absolutely my go-to for that perfect balance of fresh and hearty. Every bite bursts with the crispness of kale and apples, while the toasted pecans add a delicious crunch that keeps you coming back for more. The maple vinaigrette ties everything together with just the right touch of sweetness and tang, making this salad a standout dish that is as beautiful as it is delicious.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each bringing unique flavors, textures, and colors that make this salad truly spectacular. Together, they create a harmony of crunchy, sweet, tangy, and savory notes that will elevate your salad game instantly.
- Kale (2 bunches): The sturdy, nutrient-packed base that holds up beautifully to massaging and dressing, giving your salad a great texture.
- Apples (2, sliced and diced): Sweet and crisp, they add a refreshing contrast to the kale’s earthiness.
- Scallions (1 bunch, chopped fine): Adds a gentle onion flavor that lifts the overall taste subtly without overwhelming.
- Pomegranate seeds or dried cranberries (4 oz): A burst of tart and sweetness, plus a jewel-like pop of color in every bite.
- Crumbled feta (4 oz): Creamy and salty, perfectly balancing the sweeter ingredients.
- Chopped toasted pecans (1 cup): Adds essential crunch and nutty depth for texture contrast.
- Minced garlic (3 cloves): Builds aromatic flavor right in the vinaigrette.
- Dijon mustard (1 tbsp): A zingy kick that sharpens the dressing.
- Maple balsamic vinegar (1/3 cup): Infuses sweetness with acidity, creating a unique and vibrant vinaigrette.
- Salt and Pepper: Basic seasonings to enhance and balance every ingredient.
- Olive oil (2/3 cup plus 3 tbsp): The luscious medium that turns the dressing into a silky emulsion.
How to Make Chopped Kale Salad with Apples, Pecans, and Maple Vinaigrette Recipe
Step 1: Prepare the Vinaigrette
Start by combining the minced garlic, Dijon mustard, maple balsamic vinegar, salt, and pepper in a large measuring cup or mixing bowl. Whisk these together to blend their sharp and sweet flavors perfectly before you start adding in the olive oil.
Step 2: Emulsify the Dressing
Very slowly, drizzle the olive oil into the vinegar mixture while whisking constantly. This careful process helps create a smooth and rich emulsion that will cling beautifully to every kale leaf and apple piece, ensuring every bite is bursting with flavor.
Step 3: Massage the Kale
Place your chopped kale into a large salad bowl. Drizzle about one-third of your homemade vinaigrette over it, then use your hands—yes, your hands!—to massage the dressing into the leaves. This step softens the kale’s natural toughness and unlocks a mellower, more tender texture that’s pure magic.
Step 4: Add the Salad Ingredients
Once your kale is perfectly massaged, add in the chopped apples, finely sliced scallions, pomegranate seeds or dried cranberries, crumbled feta, and toasted pecans. Remember to save a few from each to sprinkle on top for an irresistible final touch.
Step 5: Toss and Taste
Toss everything together gently, adding more of the dressing if the salad seems a bit dry. Taste and adjust with extra salt or pepper as needed to bring all those flavors into perfect harmony.
How to Serve Chopped Kale Salad with Apples, Pecans, and Maple Vinaigrette Recipe
Garnishes
To serve this salad with a bit of flair, sprinkle reserved pecans, apples, pomegranate seeds or cranberries, and a little more feta on top. Not only does this look stunning, but it also adds fresh bursts of flavor and texture right at first bite.
Side Dishes
This Chopped Kale Salad with Apples, Pecans, and Maple Vinaigrette Recipe pairs beautifully with a variety of dishes. Think roasted chicken, grilled salmon, or even alongside a rich pasta dish. It’s a fresh foil that complements heavier mains with its bright, lively profile.
Creative Ways to Present
For a special occasion, serve this salad in individual glasses or mason jars layered beautifully to showcase the colorful ingredients. Another fun idea is to place it on a large wooden board surrounded by crusty bread and cheese, turning the salad into a centerpiece everyone can enjoy family-style.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!) store the salad in an airtight container in the refrigerator. To keep it fresh, you might want to keep dressing separate and toss the salad again right before serving to preserve that crunchy texture.
Freezing
This salad is best enjoyed fresh and does not freeze well. The kale and apples will lose their crispness, and the vinaigrette may separate on thawing, so save this one for immediate enjoyment.
Reheating
Reheating is not recommended for this salad as it’s meant to be crisp and fresh. If you want a warm meal, serve it as a side with a hot entree rather than heating the salad itself.
FAQs
Can I use other types of kale for this Chopped Kale Salad with Apples, Pecans, and Maple Vinaigrette Recipe?
Absolutely! While this recipe calls for Redbor kale, you can use curly kale or dinosaur kale (lacinato) without any issues. Different kale varieties might adjust the texture or color slightly but won’t change the deliciousness.
What can I substitute for the pecans if I have a nut allergy?
If nuts aren’t an option, try sunflower seeds or pumpkin seeds for crunch. Toasting them lightly will add a similar nutty depth without bringing in allergens.
Is it necessary to massage the kale?
Yes, massaging kale softens its tough fibers, making it more tender and easier to digest. Plus, it helps the dressing absorb better, enhancing the salad’s overall flavor.
Can I make the dressing in advance?
Definitely! The maple vinaigrette can be prepared a day or two ahead. Just store it in a sealed jar in the fridge and whisk again before using.
How long will this salad keep after it’s tossed with dressing?
Once dressed, the salad is best eaten within a day or two to maintain its texture and freshness. Beyond that, the apples may brown and the kale might become soggy.
Final Thoughts
I cannot recommend trying this Chopped Kale Salad with Apples, Pecans, and Maple Vinaigrette Recipe enough for your next meal. It’s a delicious, healthy, and so easy-to-make salad that’s perfect for everyday meals or entertaining guests. Once you experience the fresh crisp kale, sweet apples, crunchy pecans, and that dreamy maple dressing, you’ll wonder how you ever enjoyed salad without it!
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Chopped Kale Salad with Apples, Pecans, and Maple Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: About 10 side dish servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy chopped kale salad featuring fresh apples, crunchy toasted pecans, tangy pomegranate seeds or dried cranberries, and creamy crumbled feta, all brought together with a sweet and tangy maple balsamic vinaigrette. This salad is perfect as a side dish and offers a delightful mix of textures and flavors that everyone will enjoy.
Ingredients
Salad Ingredients
- 2 bunches kale (about 8 cups chopped, redbor variety recommended)
- 2 apples, sliced and diced (cut into apple-shaped slices then diced)
- 1 bunch scallions, finely chopped
- 4 oz container pomegranate seeds or dried cranberries
- 4 oz crumbled feta cheese
- 1 cup chopped toasted pecans
Maple Vinaigrette
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/3 cup maple balsamic vinegar
- Salt and pepper, to taste
- 2/3 cup olive oil plus extra 3 tablespoons for massaging kale
Instructions
- Make the vinaigrette: In a large measuring cup, combine the minced garlic, Dijon mustard, maple balsamic vinegar, and a pinch of salt and pepper. Whisk these ingredients together until well blended.
- Emulsify the dressing: Slowly drizzle in the olive oil while whisking continuously to create a smooth, well-emulsified vinaigrette.
- Prepare the kale: Place the chopped kale into a large salad bowl. Drizzle about one-third cup of the vinaigrette over the kale leaves.
- Massage the kale: Using your hands, massage the vinaigrette thoroughly into the kale leaves. This helps soften the kale and infuses it with flavor.
- Add remaining salad ingredients: To the massaged kale, add the chopped apples, scallions, pomegranate seeds or dried cranberries, crumbled feta, and toasted pecans. Reserve a few of each ingredient for garnish on top.
- Toss the salad: Toss all the salad ingredients together gently. Add more dressing if desired and adjust salt and pepper to taste.
- Serve and garnish: Sprinkle the reserved pecans, apples, pomegranates or cranberries, and feta on top for a beautiful presentation. Serve immediately as a side dish.
Notes
- Massaging the kale is key to tenderizing its texture and making it more palatable.
- Choose crisp apples like Honeycrisp or Fuji for the best texture and sweetness.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
- This salad can be prepared a few hours ahead; keep the dressing separate until ready to serve to maintain freshness.
- Maple balsamic vinegar adds a unique sweet and tangy flavor, but regular balsamic vinegar with a teaspoon of maple syrup can be substituted.
