If you’ve been hesitant to try a kale salad, this one is worth the risk!  Kale, apples, cranberries, and walnuts marry together to create a surprisingly delicious kale walnut salad.  We promise you’ll be reaching for a second helping!

Servings: 4

  • 4 cups chopped kale leaves, ribs removed
  • 1 cup shaved carrots
  • 1/4 cup thinly sliced red cabbage
  • 1 apple, sliced
  • 1/2 cup crumbled gorgonzola or feta cheese
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup walnuts, chopped and lightly toasted (almonds, pecans, sunflower seeds, pine nuts, and pistachio nuts can be substituted for the walnuts)

Maple Dressing:

  • 3 tbs freshly squeezed lemon juice
  • 2 tbs pure maple syrup
  • 2 tsp dijon mustard
  • Salt and pepper, to taste
Kale Walnut Salad Ingredients
  1. Add kale, carrots, and red cabbage to a salad bowl.  Mix together.
  2. Sprinkle the apples, dried cranberries, cheese, and walnuts on top of the salad mixture.
  3. In a small bowl, whisk together all of the maple dressing ingredients except the salt and pepper.  Season with salt and pepper to taste.  Drizzle dressing on the salad and gently toss.  Enjoy this surprisingly delicious kale walnut salad as a main meal or as a side dish.
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

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Eat your veggies. Save the planet.

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