Let’s be honest… kale doesn’t always get the love it deserves. But this salad changes everything.
Massaged with a tangy-sweet maple-Dijon dressing and layered with crisp apples, juicy pomegranate seeds, toasted pecans, and creamy goat cheese, it transforms into something crave-worthy.
Even kale skeptics will ask for the recipe.
Why You’ll Love This Salad
Kale salads are the ultimate blank canvas for creativity, and this recipe showcases how simple ingredients can transform into a showstopping dish. The fresh apples and pomegranate seeds bring a burst of sweetness, while toasted pecans add a satisfying crunch.
The goat cheese adds a creamy richness that pairs beautifully with the tangy maple-Dijon dressing. Plus, it’s a no-fuss recipe that’s ideal for weeknight dinners, meal prep, or impressing guests at gatherings.
Tips for Perfect Results Every Time
Making a standout kale salad is all about the details. Here are some tips to ensure your salad is irresistible:
- Massage the kale: Massage the kale with some of the maple-Dijon dressing before adding anything else. It softens the leaves, tones down any bitterness, and makes the whole salad taste way more luxurious.
- Toast the nuts: Lightly toasting the pecans (or almonds) in a dry skillet releases their natural oils and enhances their flavor. Be sure to keep an eye on them to prevent burning.
- Use fresh ingredients: Crisp, sweet apples like Honeycrisp or Gala are ideal for this recipe, but you can swap in your favorite variety. Fresh pomegranate seeds add a juicy pop, though dried cranberries work in a pinch.
- Adjust to taste: The maple-Dijon dressing is the star of this salad, and you can tweak its sweetness or acidity to suit your preferences.
Creative Additions & Variations
This kale salad is already a crowd-pleaser, but you can customize it to suit your taste or dietary needs:
- Make it vegan: Swap the goat cheese for a dairy-free alternative or omit it entirely. The dressing is already vegan-friendly!
- Add protein: Grilled chicken, roasted chickpeas, or quinoa are excellent additions that turn this salad into a filling main course.
- Switch up the fruit: Use seasonal fruits like pears, oranges, or dried cherries for a fresh twist on the classic recipe.
- Go nut-free: If you’re avoiding nuts, sunflower seeds or pumpkin seeds are a great alternative.
Perfect for Any Occasion
Whether you’re whipping up a quick weekday lunch, contributing to a potluck, or serving it as a holiday side, this recipe fits seamlessly into any occasion.
It’s colorful, nutritious, and packed with fresh flavors that everyone will love. Plus, it’s easy to prepare ahead of time—just store the dressing and toppings separately until you’re ready to serve.
Your Go-To Easy Salad Recipe
This salad is proof that with the right dressing, even kale can win over the pickiest eaters. It’s simple, satisfying, and surprisingly addictive.
Try it today and experience how effortlessly delicious eating well can be!
Easy Apple-Pomegranate Kale Salad Recipe
Equipment
- Salad spinner or kitchen towel
- Small skillet
- Small mixing bowl or resealable jar
Ingredients
For the Maple-Dijon Dressing:
- 3 tablespoons apple cider vinegar
- 1 tablespoon real maple syrup
- 1 tablespoon Dijon mustard
- 1 garlic clove finely minced or grated
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For the Salad:
- 1/2 cup unsalted raw pecans or slivered almonds
- 1 large bunch of curly kale (1½ pounds)
- 2 apples any crisp variety, cored, quartered, and thinly sliced
- 1/2 cup pomegranate seeds or dried cranberries
- 2 ounces soft goat cheese (1/2 cup) crumbled
Instructions
- Mix the Dressing: Combine the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, olive oil, salt, and pepper in a small mixing bowl or a resealable jar. Whisk or shake the ingredients together until fully blended and emulsified. Set the dressing aside, and stir or shake it again if it separates before use.
- Toast the Nuts: Place a small dry skillet over medium heat and add the pecans or almonds. Stir them frequently for 2 to 3 minutes, until they become fragrant and develop a golden color. Immediately transfer the nuts to a plate to cool, as they can burn quickly if left in the pan.
- Prepare the Kale: Remove the kale leaves from their stems and discard the stems. Rinse the leaves under cold running water, then dry them thoroughly using a salad spinner or a clean kitchen towel. Stack several leaves together, slice them into thin strips, and place the chopped kale in a large bowl.
- Dress the Kale: Pour about three-quarters of the prepared dressing over the kale. Use two forks to gently toss and massage the leaves for several minutes, allowing the dressing to coat them evenly and soften the kale. Let it rest for about 15 minutes to absorb the flavors.
- Assemble the Salad: Add the sliced apples, toasted nuts, pomegranate seeds, and crumbled goat cheese on top of the kale. Drizzle the remaining dressing over the salad, or serve it on the side for individual portions. Toss gently before serving to combine the flavors.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.