Description
A crunchy, refreshing salad featuring tender kale, sweet apples, crispy shallots, and a zesty vinaigrette. Perfect for any season and packed with texture and flavor.
Ingredients
Scale
- 1 bunch kale, de-stemmed and finely chopped
- 1 cup Brussels sprouts, finely shredded
- 1 large apple, thinly sliced
- 2 large shallots, thinly sliced
- 1/3 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a small saucepan with 1–2 tablespoons of olive oil over medium heat for frying the shallots.
- In a large bowl, combine chopped kale and shredded Brussels sprouts. Drizzle with a bit of olive oil and massage with your hands for about 2 minutes until tender.
- Once the oil is hot, add thinly sliced shallots and fry until golden and crispy, about 4–5 minutes. Drain on a paper towel and set aside.
- Add sliced apples, cranberries, and walnuts to the massaged greens. Toss gently.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour over the salad and toss everything to coat.
- Sprinkle the crispy shallots generously over the top just before serving.
- Serve immediately, or chill briefly to let the flavors meld.
Notes
- Massage the kale to improve texture and taste.
- Use a mandoline for thin, even slicing.
- Toast the walnuts for deeper flavor.
- Store dressing separately if making ahead.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: kale apple salad, crispy shallots, healthy salad, fall salad, vegetarian salad