Easy Apple-Pomegranate Kale Salad Recipe
This easy kale salad combines crisp apples, juicy pomegranate seeds, and creamy goat cheese with a maple-Dijon dressing, creating a perfect balance of sweet, tangy, and nutty flavors. It's an effortless yet elegant side dish for any meal, bursting with seasonal freshness and textures.
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
Pro Tip for Toasting Nuts: Watch the nuts closely while toasting, as they can go from perfectly golden to burnt in seconds. Remove them from the pan as soon as they turn fragrant and start to brown.
Ingredient Options: For a different taste, you can replace pomegranate seeds with dried cranberries or use feta cheese instead of goat cheese.
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