Fall harvest season brings the best produce to your table. This Honeycrisp Kale Salad is the perfect way to enjoy crisp apples. It is fast, fresh, and full of bright flavors. You will love how the salty parmesan balances the sweet honey. It makes a refreshing side dish for any meal.
Why This Recipe Is a Winner
This recipe is a winner because it stays fresh for hours. It is perfect for meal prep or a busy weeknight side. The kale gets tender but never soggy like lettuce. Your family will actually ask for seconds of these greens. It makes a great healthy reset after a busy weekend. You can even pack it for work lunches.
Simple Method
Making this salad is incredibly simple and satisfying. You just whisk a quick dressing and massage the kale. Massaging the leaves is the secret to tender kale every time. Even if you usually find kale tough, this method changes everything. It takes less than 25 minutes from start to finish. You do not even need to turn on your oven.
Ingredients You’ll Need
Most of these items are simple pantry staples you likely have now.
- 1 bunch Lacinato kale, stems removed and finely shredded
- 2 medium Honeycrisp apples, thinly sliced
- 1/2 cup slivered almonds, toasted
- 1/4 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup shaved Parmesan cheese for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Step-by-Step
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, grated Parmesan, salt, and pepper until emulsified.
- Place the shredded kale in a large mixing bowl and drizzle with 2 tablespoons of the dressing.
- Massage the kale with clean hands for 2-3 minutes until the leaves are softened and reduced in volume.
- Add the sliced Honeycrisp apples, toasted almonds, and dried cranberries to the bowl.
- Drizzle the remaining dressing over the salad and toss thoroughly to coat.
- Garnish with shaved Parmesan cheese and serve immediately.
Best Ways to Enjoy It
Serve this salad in a large wooden bowl for a beautiful look. It pairs perfectly with roasted chicken or grilled salmon. You can also add a scoop of quinoa for more protein. For a fall dinner party, serve it with squash soup. It is a great way to add color to your plate. Set the table and enjoy this fresh meal.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This salad stays fresh and crunchy for up to two days. Unlike lettuce, kale holds its texture even when dressed. Reheat the toasted almonds separately if you want maximum crunch. It is a fantastic make-ahead lunch for your busy week. Simply toss it again before you eat.
Tips for Best Results
- Don’t skip massaging the kale to ensure a tender bite.
- Avoid using curly kale if you want a softer texture.
- Substitute pecans or walnuts if you lack slivered almonds.
- Slice the apples right before serving to prevent browning.
- For a Thanksgiving side, double the batch for your guests.
- Add a pinch of red pepper flakes for a tiny kick.
Ways to Switch It Up
- Swap the honey for maple syrup for a vegan-friendly sweetener.
- Use sliced pears instead of apples for a soft winter twist.
- Add chickpeas or grilled tofu for extra plant-based protein.
Quick Answers
Can I make this ahead?
Yes, the kale stays sturdy for hours after dressing. In fact, it often tastes better the next day. Just keep the extra nuts on the side until serving.
What if I do not like kale?
Massaging the kale with dressing makes it taste much milder. It removes the bitterness and softens the leaves significantly. Even picky eaters often enjoy this version.
Will kids eat this salad?
The sweet apples and honey dressing make this very kid-friendly. The parmesan cheese adds a familiar salty flavor they love. It is a great way to introduce greens.
I hope this fresh salad brings a little crunch to your fall table. It is one of my favorite ways to eat healthy greens. Give it a try tonight and enjoy those sweet apple slices.
— Alex
Ingredients
- 1 bunch Lacinato kale, stems removed and finely shredded
- 2 medium Honeycrisp apples, thinly sliced
- 1/2 cup slivered almonds, toasted
- 1/4 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon hone y
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup shaved Parmesan cheese for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, grated Parmesan, salt, and pepper until emulsified.
- Place the shredded kale in a large mixing bowl and drizzle with 2 tablespoons of the dressing.
- Massage the kale with clean hands for 2-3 minutes until the leaves are softened and reduced in volume.
- Add the sliced Honeycrisp apples, toasted almonds, and dried cranberries to the bowl.
- Drizzle the remaining dressing over the salad and toss thoroughly to coat.
- Garnish with shaved Parmesan cheese and serve immediately.
