Crispy Apple Kale Salad

Massaging sturdy lacinato kale softens its bite and turns this fresh American lunch salad tender and bright. Crisp apple matchsticks meet a maple-Dijon sparkle, toasted pumpkin seeds, and shaved Parmesan for sweet crunch and savory depth.

Serves 4 · 18 min prep

Estimate for one serving

• 265 cal
• 9g protein
• 22g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 large bunch lacinato kale
• 2 medium crisp apples
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup toasted pumpkin seeds
• 1/2 cup shaved Parmesan
• 1 teaspoon fresh thyme leaves

Instructions

1. 1Wash the kale thoroughly and strip the leaves from the tough stems. Stack the leaves, roll them tightly, and slice into thin ribbons a quarter-inch wide.
2. 2Place the kale ribbons in a large bowl. Drizzle with one tablespoon of the olive oil and salt, then massage firmly with clean hands for a full two minutes until the leaves darken, shrink, and feel silky rather than tough.
3. 3Core the apples and cut them into thin matchsticks or very thin half-moons using a sharp knife or mandoline; leave the skin on for color and snap. Keep the pieces moving so they do not brown.
4. 4In a small jar combine the remaining olive oil, apple cider vinegar, Dijon, maple syrup, salt, and pepper. Shake hard until the vinaigrette looks creamy and emulsified.
5. 5Pour most of the vinaigrette over the massaged kale and toss until every ribbon glistens. Add the apple matchsticks and toss again gently so the fruit stays crisp.
6. 6Scatter the toasted pumpkin seeds and shaved Parmesan over the top. Finish with the fresh thyme leaves for an herbal note that plays off the apple.
7. 7Let the salad sit five minutes at room temperature so the kale softens a touch more and the apples release a little juice into the dressing.
8. 8Taste and add the last splash of vinaigrette if needed. Divide into bowls and serve right away while the apples still have maximum crunch; leftovers hold overnight but are best the same day.