Kale Salad with Pickled Apples

This Kale Salad with Pickled Apples is simply one of the best kale salad recipes we made! We always massage the kale to soften up the leaves and serve it with homemade dressing. This salad has some fall vibes to with our tangy homemade citrus pickled pink lady apples and creamy Apricot Tahini Dressing. You can serve this kale apple salad as a side salad with your favorite fall inspired dinner or serve it as a light lunch.

This salad is hearty, and it can be server with your favorite protein too, such a grilled or baked chicken breast or our Apricot Baked Shrimp.

Ingredients Needed for Kale Salad with Pickled Apples

To prepare this delicious kale salad with pickled apples, you’ll need fresh kale, pickled apples, and a few other key ingredients. The detailed ingredient list includes:

• 4 cups fresh kale – washed, stems removed and chopped
• 1-2 teaspoons of light olive oil
• 4 cups arugula
• 2-3 mini cucumbers – cut into wedges
• 2 Citrus Pickled Apples *see recipe below
• 1/2 freshly grated parmesan cheese
• 1/4 cup roughly chopped unsalted pistachios – or any other nut you prefer
• Salad Dressing *see suggestion below

These ingredients complement each other perfectly, offering a balance of flavors and textures.

RECIPE for Citrus Pickled Apples. If you don’t have pickled apples, you can use freshly sliced apples too. For SALAD DRESSING, we served whit Kale Salad with Apples with this Creamy Apricot Tahini Dressing. However, will pair well with any citrussy salad dressing or vinaigrette dressing.

Preparation Steps

Making this kale salad with pickled apples is straightforward. Follow these simple steps:

• Massage the chopped kale with a teaspoon of olive oil in a large salad bowl. This helps to soften the leaves and make them more palatable. Set aside while you prep the other ingredients.
• When ready to assemble the salad, mix the kale and arugula together in a large serving bowl.
• Add the thinly sliced pickled apples and cucumbers to the bowl, ensuring they are evenly distributed.
• Sprinkle the freshly grated parmesan cheese and roughly chopped pistachios (almonds or other nuts) cranberries over the kale.
• Dress with your favorite dressing. Serve immediately for the best taste and texture.

Recipe Notes: This is a large salad and makes about 4 individual side salads.

Health Benefits

This kale salad with pickled apples is not only tasty but also packed with nutrients. Kale is a superfood rich in vitamins A, C, and K, while the pickled apples provide antioxidants and probiotics for gut health. The nuts and cheese add protein and healthy fats, making this salad a well-rounded and nutritious meal option.

Storage Tips

This recipe makes 4 small side salads or 2 full sized portions.

This recipe can be halved if you prefer not to have leftovers. You can make the recipe for this kale salad with pickled apples as written and have leftovers that can be stored in the fridge for a day.

Please note that if you store the salad with the nuts in the refrigerator, the nuts will lose their crunch and become soft. To avoid this, sprinkle the nuts onto the salad just before serving.

Don’t forget to follow us on NewsBreak @thymeofseason for all our updated recipes.

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Yield: 4 Servings

Kale Apple Salad Recipe

Prep Time: 15 minutes

Total Time: 15 minutes

This salad has some fall vibes to with our tangy homemade citrus pickled pink lady apples and creamy Apricot Tahini Dressing. You can serve this kale apple salad as a side salad with your favorite fall inspired dinner or serve it as a light lunch.

Print

Ingredients

• 4 cups fresh kale - washed, stems removed and chopped
• 1-2 teaspoons of light olive oil
• 4 cups arugula
• 2-3 mini cucumbers - cut into wedges
• 2 Citrus Pickled Apples *see recipe below
• ½ freshly grated parmesan cheese
• ¼ cup roughly chopped unsalted pistachios - or any other nut you prefer
• Salad Dressing *see suggestion below

Instructions

1. Massage the chopped kale with a teaspoon of olive oil in a large salad bowl. This helps to soften the leaves and make them more palatable. Set aside while you prep the other ingredients.
2. When ready to assemble the salad, mix the kale and arugula together in a large serving bowl.
3. Add the thinly sliced pickled apples and cucumbers to the bowl, ensuring they are evenly distributed.
4. Sprinkle the freshly grated parmesan cheese and roughly chopped pistachios (almonds or other nuts) cranberries over the kale.
5. Dress with your favorite dressing. Serve immediately for the best taste and texture.

Notes

RECIPE for Citrus Pickled Apples. If you don't have pickled apples, you can use freshly sliced apples too. For SALAD DRESSING, we served whit Kale Salad with Apples with this Creamy Apricot Tahini Dressing. However, will pair well with any citrussy salad dressing or vinaigrette dressing.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 343Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 2mgSodium: 266mgCarbohydrates: 26gFiber: 8gSugar: 10gProtein: 12g

Calories are estimated and may vary.

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