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This Apple and Kale Salad combines tender curly kale, crisp apple, dried cranberries, candied pecans, sliced almonds, and creamy goat cheese with a tangy apple cider vinaigrette. It’s an easy fall kale salad that works just as well for a weeknight dinner as it does for Thanksgiving.
About This Apple and Kale Salad Recipe
I love a good Thanksgiving salad, but I don’t want a recipe that only makes sense on the table once a year. This apple and kale salad is a fall staple for me. It has all the cozy seasonal flavors I crave, but it’s easy enough to toss together on a regular weeknight.
Every bite has something different going on: curly kale, crisp apple, chewy dried cranberries, crunchy candied pecans and sliced almonds, and creamy goat cheese. It all gets coated in an apple cider vinaigrette that’s tart and bright, with just enough honey to balance the raw kale.
The key to a really good kale salad is massaging the kale before you add anything else. A couple of minutes of scrunching softens the tough, fibrous leaves and takes the edge off kale’s natural bitterness. Raw kale straight from the bunch can be pretty stiff, so this step makes a big difference in the final texture.
I also take an extra 30 seconds to emulsify the vinaigrette by slowly whisking in the olive oil. Instead of a dressing that separates and sinks to the bottom of the bowl, you get one that clings to the leaves. It’s one reason this salad tastes so good after sitting for a bit. Sturdy kale also means leftovers hold up much better in the fridge than salads made with delicate greens.
Why You’ll Love This Recipe
- There’s plenty of texture. Creamy cheese, crunchy nuts and pumpkin seeds, chewy cranberries, and crisp apple keep each forkful interesting.
- You can prep components ahead. Make the dressing in advance, chop the kale, and have the toppings ready so tossing everything together takes just a few minutes.
- It’s easy to customize. Change the cheese, nuts, fruit, or protein depending on what you already have in the fridge.
- The flavors work for the whole fall season. Apples, cranberries, pecans, and apple cider vinegar make this a harvest kale salad that fits right in from early fall through the holidays.
- It can easily become a meal. Add chicken, salmon, shrimp, chickpeas, or cooked farro for a hearty lunch or dinner instead of just a side dish.
ingredients
For the Salad
Curly kale. I use curly green kale with the tough stem removed, then roughly chop the leaves into bite-sized pieces. Dinosaur kale can be used as a substitute if that’s what you have, though its texture will be a little different.
Apples. Granny Smith, Honeycrisp, and Fuji are all great options depending on the taste you want. A medium Granny Smith apple gives you plenty of tart flavor, while Honeycrisp is sweeter and Fuji is mild and crisp; Gala will work in a pinch too.
Dried cranberries. These add a chewy texture and a sweet-tart bite throughout the salad. You can substitute dried cherries or golden raisins if that’s what you already have in the pantry.
Candied pecans. I like candied pecans because their sweetness works particularly well against the tangy dressing and goat cheese. For a less-sweet option, use toasted pecans, crunchy walnuts, or almonds instead.
Sliced Almonds. These add another layer of crunch without chopping another ingredient.
Goat cheese. Keep the goat cheese chilled in the fridge until you’re ready to crumble it so it holds its shape instead of smearing. Feta, shaved parmesan cheese, or even sharp white cheddar can be used if goat cheese isn’t your thing.
For the Apple Cider Vinaigrette
Apple cider vinegar. Apple cider vinegar gives this dressing its signature tang. I prefer it here to a milder vinegar because it complements the apple and other fall flavors.
Honey or maple syrup. Honey balances the vinegar without making the vinaigrette overly sweet. Pure maple syrup is an easy substitute and gives the dressing a deeper fall flavor.
Lemon juice. Fresh lemon juice adds brightness to the dressing. A little squeezed over your chopped apple also keeps it from browning if you’re prepping ahead.
Dijon mustard. Dijon mustard adds tang while also helping the vinaigrette emulsify. Smooth Dijon works best.
Seasonings. Kosher salt, black pepper, and a pinch of red pepper flakes are all you need. The red pepper flakes bring just a little heat without making the dish spicy.
Olive oil. Use an olive oil you like the taste of since it makes up a good portion of the vinaigrette. Add it slowly to the remaining dressing ingredients while whisking instead of pouring everything in at once.
this recipe’s must-haves
You’ll want a large bowl with plenty of room for massaging the kale and tossing the finished salad. Giving yourself extra space makes it much easier to get the dressing evenly distributed instead of losing pecans and cranberries over the sides. If you’re washing a whole bunch of kale, a salad spinner is also handy for getting the leaves thoroughly dry first.
For the dressing, grab a medium bowl and whisk. You could also combine the vinaigrette ingredients in a jar and shake them together, but whisking while slowly streaming in the olive oil gives you more control over the emulsion.
Finally, use a sharp knife and cutting board for chopping the kale and dicing the apples evenly. Similar-sized apple pieces make the salad easier to eat and ensure you get a little apple in plenty of bites.
how to make this Apple and Kale Salad
Massage
Add the chopped kale to a large bowl with the olive oil and a pinch of salt. Massage the leaves with your hands by scrunching big handfuls at a time until the kale turns darker green, softens slightly, and becomes fragrant, about 2 to 3 minutes.
Assemble
Add the diced apples, dried cranberries, pecans, almonds, and crumbled goat cheese to the bowl with the massaged kale.
Whisk
In a small bowl, whisk together the apple cider vinegar, honey, lemon juice, dijon, salt, pepper, and red pepper flakes. Keep whisking while you slowly drizzle in the olive oil until the dressing is emulsified. Taste and adjust the salt and pepper as needed.
Toss
Pour the dressing over the salad and toss until everything is evenly coated.
Rest & Serve
Serve immediately, or let the salad sit for 10 to 20 minutes before serving for even better flavor. Garnish with additional apple slices before serving.
Tips for Success
- Don’t rush the massage. Two to three minutes of scrunching transforms the texture and takes the bitterness out of raw kale.
- Keep the goat cheese cold. Take it straight from the refrigerator when you’re ready to crumble it. Chilled goat cheese is much easier to work with.
- Pour the olive oil slowly. A thin, steady stream combined with continuous whisking helps the vinaigrette stay emulsified and coat the salad instead of pooling underneath it.
- Give the dressed salad time to rest. An extra 10 to 20 minutes allows the vinaigrette to soak into the kale and gives you even more flavor.
- Wait to chop the apple. Do your apple chopping just before assembling the salad to minimize browning. If you need to prep it earlier, toss the pieces with a small amount of lemon juice.
- Adjust the nuts to your taste. Candied pecans give the salad a sweet crunch, while toasted salted pecans are a good choice if you want to cut back on the sweets.
variations
- Make it a meal: Add shredded rotisserie chicken, sliced grilled chicken, or chickpeas.
- Swap the cheese: Shaved parmesan, crumbled feta, or cheddar all work.
- Go heartier: Add roasted butternut squash cubes, either alongside the apples or instead of them.
- Switch the nuts: Crunchy walnuts or almonds work in place of pecans.
- Add more bite: Sliced red onion, shaved shallot, or shaved fennel.
- Add more texture: Stir in cooked farro or diced celery for something closer to a grain salad.
- Punch up the dressing: Whisk in a small minced garlic clove, or use maple syrup instead of honey for a deeper fall flavor.
More fall side dishes to try: Crispy Smashed Fingerling Potatoes I Sweet Potato Souffle I Smoky Charred Corn I Garlic Butter Oven Roasted Carrots and Potatoes
faqs
Why do I need to massage the kale?
Massaging softens the tough, fibrous leaves and reduces kale’s bitterness. Skip it and the kale stays stiff and harder to eat, so it’s worth the 2 to 3 minutes.
Can I use a different type of kale?
Curly kale is what this recipe is built around, but dinosaur kale, also called lacinato or Tuscan kale, works too if that’s what you can find. It’s a little more tender to start, so it may need slightly less massaging time.
What’s the best apple to use?
A medium Granny Smith apple brings tartness, Honeycrisp adds sweetness and crunch, and Fuji or Gala are milder options. Any combination works, so use whatever crisp apples are in season near you.
Can I make this kale salad without goat cheese?
Absolutely. Feta or parmesan cheese are easy substitutes, or you can leave the cheese out entirely. If you omit it, I like adding a few extra nuts or seeds for additional texture.
Need more salad inspiration? Check out my salad recipes page!
what to serve with Apple and Kale Salad
This salad is an easy side for roasted chicken or pork tenderloin, and it’s especially good alongside smoked chicken. The bright apple cider vinaigrette provides a nice contrast to a rich, smoky main.
For a cozy lunch, pair the salad with a bowl of creamy pumpkin and sweet potato soup or Instant Pot tomato soup. Add a warm slice of crusty bread and you’ve got an easy cool-weather meal.
It also works as a lighter dish on a Thanksgiving or Friendsgiving table when the rest of the menu is loaded with rich sides. Since the salad can sit after dressing without immediately wilting, it’s particularly handy for a holiday spread.
For a heartier lunch or dinner, top your kale apple salad with baked lemon garlic salmon or Bangin’ grilled shrimp. Both add plenty of protein without overwhelming the fresh apple and tangy vinaigrette.
how to store
Store: Transfer leftovers to an airtight container and keep them in the refrigerator for up to 4 days. Kale holds up to vinaigrette much better than delicate salad greens, so the leaves will continue to soften without immediately turning soggy. The apple may brown a little after the first day, but that doesn’t mean the salad has gone bad.
Freeze: I don’t recommend freezing the assembled salad. Apples, goat cheese, and dressed kale won’t maintain the same texture once frozen and thawed.
More Fall Salad Recipes
My apple fennel salad is another crisp option when you have plenty of seasonal apples around. The fennel gives it a fresh flavor and crunchy texture that makes it stand apart from this kale salad.
For something that can serve as the whole meal, try my Thai chicken salad. It’s packed with chicken and fresh ingredients, making it a good choice when you want something more substantial than a side.
My masala corn salad takes things in a completely different direction with bold spices and corn. It’s another easy salad to keep in mind when you want plenty of flavor without relying on leafy greens.
Seasonal Tip: Kale also sweetens up after a frost, so late fall kale needs a little less convincing from the massage step than earlier-season kale does.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
Finally, if you make this apple and kale salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
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apple and kale salad
equipment
- large bowl
- Medium bowl
- whisk
- Sharp knife
ingredients
- 8 cups curly kale leaves roughly chopped
- 1 tsp olive oil
- 1½ cups apples diced (Granny Smith, Honeycrisp, or Fuji), plus more sliced for garnish
- ½ cup dried cranberries
- ½ cup candied pecan halves chopped (or toasted and lightly salted)
- ¼ cup sliced almonds
- 2 oz soft goat cheese chilled
- 3 Tbsp apple cider vinegar
- 2 Tbsp honey or pure maple syrup
- 1½ Tbsp lemon juice
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 pinch red pepper flakes
- ½ cup olive oil
instructions
- Add the chopped kale to a large serving bowl with 1 tsp olive oil and a pinch of salt. Massage the leaves with your hands by scrunching big handfuls at a time until the kale turns darker green, softens slightly, and becomes fragrant — about 2 to 3 minutes.
- Add the diced apples, dried cranberries, pecans, sliced almonds, and crumbled goat cheese to the bowl.
- In a medium bowl, whisk together the apple cider vinegar, honey, lemon juice, Dijon, salt, pepper, and red pepper flakes. Once combined, continue whisking while slowly drizzling in the olive oil until the dressing is fully emulsified. Taste and adjust salt and pepper as needed.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Serve immediately or let the salad sit for 10 to 20 minutes before serving for even better flavor. Garnish with additional apple slices before serving.
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notes
- Massage the kale. Don’t rush this step. Massaging breaks down the tough fibers, softens the leaves, and reduces bitterness, giving the salad a much more enjoyable texture.
- Choose your apple. Granny Smith gives the salad a tart bite, Honeycrisp adds sweetness and plenty of crunch, and Fuji is mild and sweet. Use whichever is in season or combine varieties.
- Prevent browning. Dice the apples shortly before assembling the salad. If you need to prep them in advance, toss the pieces with a little lemon juice.
- Emulsify the vinaigrette. Add the olive oil in a slow, steady stream while whisking continuously. This helps create a cohesive vinaigrette instead of a dressing that quickly separates.
- Keep the goat cheese chilled. Leave it in the refrigerator until you’re ready to assemble the salad. Cold goat cheese crumbles much more cleanly.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
