Description

Kale Apple Walnut Salad with Cranberries and Feta combines hearty chopped kale, crisp Granny Smith apples, tart dried cranberries, toasted walnuts, crumbled feta, and crunchy radishes, all tossed in a tangy honey-Dijon apple cider vinaigrette. Perfect as a nutrient-dense side or light main course, this salad is vibrant, satisfying, and balanced in flavors and textures.

Ingredients

1 large bunch kale, stems removed, chopped
2 Granny Smith apples, cored and diced
1/2 cup dried cranberries
1/2 cup toasted walnuts, chopped
4 oz feta cheese, crumbled
2 radishes, thinly sliced
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Remove stems from kale and chop leaves into bite-sized pieces.
Place kale in a large bowl and drizzle with 1 tablespoon olive oil.
Massage kale with your hands for 2 to 3 minutes until leaves soften and darken.
Core and dice apples, leaving skin on.
Add apples, cranberries, walnuts, feta, and radishes to massaged kale.
In a small bowl, whisk together remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper.
Pour dressing over salad and toss well to combine.
Let stand 10 minutes before serving to allow flavors to develop.

Notes

For nut-free options, substitute pumpkin or sunflower seeds. Replace feta with goat cheese or a vegan cheese for dairy-free. Apples can be swapped for pears or Asian pears. Make ahead by preparing the kale and dressing up to a day in advance; store separately and assemble just before serving. Salad keeps well (minus nuts and cheese) for 2 days in an airtight container. If salad turns soggy, toss in more fresh greens before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Tossing
Cuisine: American