Best Kale And Apple Salad Recipes

KALE-AND-APPLE SALAD

Steps:

• In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
• In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

KALE SALAD WITH APPLE AND CRANBERRIES

Steps:

• Combine kale, apple, sunflower seeds, and cranberries in a large bowl.
• Whisk together olive oil, honey, lemon juice, apple cider vinegar, cinnamon, salt, and pepper in a separate bowl. Drizzle vinaigrette over kale and mix with salad by hand, massaging dressing into leaves.
• Cover and refrigerate for at least 1 hour before serving.

KALE, APPLE, AVOCADO, AND BACON SALAD

Steps:

• Toss apples with lemon juice in a large bowl to coat. Add kale, bacon, avocado, and almonds; toss to mix.
• Whisk olive oil, vinegar, maple syrup, mustard, pepper, and salt together in a bowl until smooth; drizzle over salad and toss to coat.

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
• Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
• Divide the salmon, salad and rolls evenly among four plates.

KALE SALAD WITH APPLE AND LEMON

Steps:

• Massage kale with lemon juice in a large bowl until thoroughly mixed together, about 2 minutes. Add chopped apple and toasted almonds; toss to combine.
• Mix honey and olive oil together in a separate bowl. Drizzle mixture on salad. Season with salt and pepper. Serve.

HEALTHY APPLE AND KALE SALAD

Steps:

• Massage kale with your hands until leaves have softened, about 2 minutes. Place in a large bowl. Add apples, pomegranate seeds, and cinnamon.
• Stir together olive oil, lemon juice, shallot, thyme, pepper, and red pepper flakes in a small bowl. Pour dressing over kale salad and toss to combine.

THE TALK OF THE POTLUCK KALE AND APPLE SALAD

Steps:

• Massage salt into kale in a large bowl until kale is slightly softened, about 2 minutes. Gently stir apples, olive oil, cranberries, sunflower seeds, and vinegar into kale until salad is evenly mixed. Gently fold Gorgonzola cheese into salad.

SESAME GINGER KALE AND APPLE SALAD

Steps:

• Cut the apple into thin matchsticks. Peel and segment the orange and cut each segment in half crosswise.
• Put the kale in a large bowl. Add most of the apple, orange, chow mein noodles and almonds. Pour in the Asian Style Sesame Ginger Dressing and toss to coat. Season with salt and pepper. Top the salad with the reserved apple, orange, chow mein noodles and almonds.

KALE & APPLE SALAD WITH PANCETTA AND CANDIED PECANS

Steps:

• DIRECTIONS Preheat the oven to 350°. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. In another bowl, whisk the confectioners' sugar, cayenne and 1 1/2 teaspoons of salt. Add the pecans and toss. Transfer to a sieve and shake off the excess coating. Arrange the pecans on a parchment paper-lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden. In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples, radicchio, kale, chives, tarragon and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta and serve

LACINATO KALE SALAD WITH DRIED CRANBERRIES, CASHEWS, APPLE AND CURRIED DRESSING

Steps:

• To make salad: Tear the kale leaves away from their tough center rib. Discard the ribs and slice the kale leaves into 1/2-inch-thick ribbons. Toss the kale, cabbage, cashews, cranberries and apple together in a large serving bowl. To make dressing: Combine the apple, vinegar, honey, garlic, curry powder and salt in a blender and blend until smooth. With the blender running and the lid slightly ajar, add the oil in a slow, steady stream. Pour the dressing over the kale mixture and, with clean hands, "massage" the dressing into the salad leaves. Allow the mixture to marinate for 30 minutes before serving to allow kale leaves to wilt and turn tender. Salt and pepper to taste.

KALE AND APPLE SALAD FROM OAK AT FOURTEENTH, BOULDER

Steps:

• For candied almonds: In a small saucepan, cover almonds with water and bring to a simmer. Strain almonds and place on a baking sheet. Dust with sugar. Place on sheet tray in a 350-degree oven and bake until the sugar is hard and caramelized. Cool and chop in quarters with a knife. For salad: Place all ingredients in a bowl and mix well.

SUNSET MAGAZINE'S SHAVED HONEYCRISP APPLE AND KALE SALAD

Steps:

• Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
• Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and *ichimi togarashi. Don't add the apples to the salad until *just* before serving to avoid them turning brown.
• *Found at Asian markets or you can make your own mixture. But if all else fails, sprinkle ground chili powder (chipotle, ancho, aleppo, etc.) for the ichimi togarashi.

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• Follow the link.

KALE SALAD WITH ROOT VEGETABLES AND APPLE RECIPE - (4/5)

Steps:

• In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes. Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• DirectionsBring the salmon to room temperature 10 minutes before cooking.Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.Divide the salmon, salad and rolls evenly among four plates.Per serving (1 fish fillet, about 2 cups of salad and 1 dinner roll): Calories 620; Fat 36 g (Saturated 8 g); Cholesterol 85 mg; Sodium 730 mg; Carbohydrate 40 g; Protein 39 g; Fiber 7 g; Sugars 14 gFrom Food Network KitchensCATEGORIES: Salmon Main Dish Salad View AllSource: foodnetwork.com

KALE AND APPLE SALAD

Steps:

• Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS RECIPE

Steps:

• 1. Preheat the oven to 350 degrees and spread the pecans on a baking tray.Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool. 2. Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. 3. Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl. 4. Coarsely chop the pecans and cherries and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top. 5. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

KALE AND APPLE SALAD

Steps:

• Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS

Steps:

• Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
• Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
• Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
• Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
• In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.