Kale and Apple Salad with Walnut Oil Vinaigrette
Flavorful and hearty kale salad with apples, raisins, carrots and nuts. Features a walnut oil and apple cider dressing. Great as an entrée or side salad. Vegan. 3 entrees or 5 side servings.
Servings 5
Calories 258kcal
Ingredients
Walnut Oil Vinaigrette
- 1/3 c Octonuts Walnut Oil
- 1/4 c apple cider or fresh apple juice
- 1 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp brown sugar optional
Kale and Apple Salad
- 10 ounces kale, chopped ~1 large bunch
- 1 large apple, chopped ~ 2 cups
- 1/3 c shredded carrots
- 1/3 c raisins
- 1/4 c walnuts
Instructions
- In a medium bowl, combine vinaigrette ingredients. Use an immersion blender or a whisk to emulsify. Set aside.
- Remove stems from kale and chop into 1/2 inch pieces. Add kale to a large serving bowl and massage 2-3 minutes, until tender. Stir in apples, carrots, raisins, and walnuts.
- Dress salad in the desired amount of vinaigrette and serve.
- Leftover prepared salad can be stored covered and refrigerated for 2 days. Vinaigrette can be kept refrigerated for one week. Stir dressing before use.
Notes
An immersion blender helps emulsify vinaigrettes easily. If whisking by hand, whisk vigorously in a deep bowl to combine. Natural dressings may separate when stored but can be shaken again before use.
Massaging kale helps break down the structure and natural bitterness a bit. Alternately, you can chop the kale smaller or let stand in some dressing ahead of time for more tender kale salads.
Nutrition
Calories: 258kcal