Description
Crisp, colorful, and bursting with flavor, this Apple Cider Vinaigrette Kale Crunch is a refreshing salad perfect for any occasion. Its tangy vinaigrette pairs beautifully with tender kale, crunchy seeds, and sweet apple slices, making it a favorite for lunches, dinners, or gatherings. Inspired by the balance of fresh seasonal produce and wholesome ingredients, this salad is as nutritious as it is visually appealing. Every bite offers a delightful crunch, a hint of sweetness, and a tangy zing, making it a go-to recipe for anyone looking to enjoy a healthy, flavorful dish.
Ingredients
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6 cups fresh kale, chopped and tough stems removed
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1 cup red cabbage, thinly sliced
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1 medium carrot, shredded
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1 apple, thinly sliced or julienned
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1/2 cup roasted sunflower seeds
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1/4 cup dried cranberries
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1/4 cup crumbled feta cheese (optional)
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1/4 cup apple cider vinegar
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2 tablespoons extra virgin olive oil
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1 tablespoon honey or maple syrup
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1 teaspoon Dijon mustard
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1 small garlic clove, minced
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Salt and black pepper, to taste
Instructions
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Wash the kale thoroughly, remove tough stems, and chop into bite-sized pieces. Massage with a pinch of salt for 2–3 minutes until slightly softened.
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Thinly slice the red cabbage and carrot. Julienne or thinly slice the apple. Combine with the kale in a large mixing bowl.
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Toast sunflower seeds in a small skillet over medium heat for 3–4 minutes until lightly golden and fragrant. Allow to cool.
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In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
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Pour the vinaigrette over the kale mixture and toss to coat evenly. Add toasted sunflower seeds, dried cranberries, and optional feta cheese. Toss gently.
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Transfer to a serving bowl or platter and garnish with extra seeds or cranberries if desired. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 5 minutes