Tis the season for this bright fall kale salad with dijon vinaigrette! It is the simplest thing to whip up, taking about 15 minutes and is full of so many wonderful flavors! Mild green kale, crisp apples, carrots, cranberries, and sunflowers seeds makes for a delicious salad that won’t let you down. Top it all off with homemade dijon vinaigrette and you are ready to go!
Any type of kale will work for this salad. I used green curly kale as its texture is more tender than others and its flavor is quite mild. If you pick a type of kale that feels really tough, you may want to massage it with your hands once it has been chopped to soften it up. Kale is a very stubborn, hearty green and can definitely hold its own in sautés, soup, and stews. However, when eating it raw, some types are best massaged so leaves become more tender and enjoyable.
I like to take the stems out of the leaves before chopping- it’s just a personal preference. You can leave them in and chop them up with the rest if you would like a bit more crunch in the salad.
One thing about me, I am very picky about salad dressings. One of the reasons I don’t often eat salads or post about them is because I have such a hard time finding dressings that I like. Store bought dressings are usually a disappointment, cheap or “natural”, expensive ones a-like. Maybe it’s just me?
I am much happier making them at home, exactly how I like them. I get to be creative and save a bit of money at the same time- not too shabby. So here is one of my favorite homemade dressings: dijon vinaigrette. Dijon mustard gives it its flavor, a dash of apple cider vinegar gives it some acid, and a touch of honey sweetens it. Perfection!
Looking For More Salads? Try These Ones:
- 2 bunches of lacinato kale
- 2 carrots
- 1 large gala apple
- ¼ cup dried cranberries
- ½ cup raw sunflower seeds
- ½ lemon
- Wash the kale, carrots, and apple.
- De-stem the kale and chop the leaves into bite-sized pieces. Add it to a large salad bowl. Using a cheese grater, shred the carrots and add them to the kale. Next, Cut the apple in half and take out the core and seeds. Thinly slice each half into ¼ inch slices, then cut each slice into sticks. Toss the apple in the juice of the half lemon so the sticks don't turn color. Add the apple, cranberries, and sunflower seeds to the salad bowl and toss. Enjoy!
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 2 teaspoons honey or maple syrup
- pinch of salt and pepper
- Add all ingredients to a small mixing bowl and whisk for a minute or two until the ingredients are fully combined.