This crunchy kale salad combines kale, crisp apples, toasted almonds, and a creamy miso mustard dressing. It's perfect for lunches, meal prep, holiday gatherings, or an easy fall side dish.
I make this fall kale salad often during apple season because the sweet crunch pairs so well with hearty kale.
One thing I've found is that the dressing transforms the kale. Even the kale skeptics in my family enjoy this salad.
Why This Is On Repeat At My House
I make this kale apple salad often during the fall because it's fresh, crunchy, and easy to throw together. It feels satisfying without being too heavy.
My family loves the combination of sweet apples and tangy dressing. The first time I served it, I wasn't sure about the miso, but everyone went back for seconds.
I've found that kale holds up much better than lettuce, making this a great option for meal prep and busy weekdays.
🛒 Ingredients
- Kale - Kale is the star of this recipe. Removing the stems and massaging the leaves helps soften their texture while keeping plenty of crunch.
- Apple - A crisp apple adds sweetness and contrast to the earthy kale. Honeycrisp, Pink Lady, and Fuji are all excellent choices.
- Miso - A small amount of light miso gives the dressing a savory depth that makes the salad taste like something from a good café. If you can find white miso, it's worth grabbing because it has a mild flavor that's perfect here.
- Whole Grain Mustard - Adds texture and a gentle tang that balances the sweetness of the apple and maple syrup.
- Parsnip - Parsnip adds unexpected crunch and a subtle sweetness. If you don't have one, shredded carrot works well too.
- Toasted Almonds - Toasted almonds add the best crunch. I usually toast them for a few minutes before adding them to the salad because the flavor is much better than using them straight from the bag.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Crunchy Kale Salad Step By Step
- Prepare the Dressing: Whisk together the miso, whole grain mustard, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and pepper until smooth.
- Add the Oil: Slowly drizzle in the olive oil while whisking. The dressing should become creamy and slightly thickened.
- Massage the Kale: Place the chopped kale in a large bowl and toss with the dressing. Massage for about 1 minute until slightly darker and softer. Don't skip this step or the kale can stay tough and chewy.
- Combine the Salad: Add the apple, parsnip, celery, and chives. Toss everything together until evenly coated.
- Finish and Serve: Sprinkle the toasted almonds over the top and serve immediately. The finished salad should be crunchy, fresh, slightly sweet, and packed with texture in every bite.
👨🍳 Rita's Equipment
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Buy Now → 📋 Important Tips Before You Start
- Flavor tip: Taste the dressing before adding it to the kale. Apples vary in sweetness, so sometimes I add an extra squeeze of lemon.
- Texture tip: Cut the apples into thin matchsticks rather than chunks. They mix better and give crunch in every bite.
- Shortcut: Buy pre-washed kale if you're short on time.
- Make-ahead tip: Prepare the dressing up to 3 days ahead and store it in the refrigerator.
- Common mistake: Don't skip massaging the kale. I did once when I was rushing dinner, and the salad felt much tougher.
- Toasting tip: Toast almonds for a few minutes in a dry skillet until fragrant. It only takes a few minutes and adds much more flavor.
Easy Swaps
- Swap almonds for pecans or walnuts.
- Replace parsnip with shredded carrots.
- Use pears instead of apples during late fall.
- Add dried cranberries for extra sweetness.
- Substitute chives with thinly sliced green onions.
What To Serve With Crunchy Kale Salad
This crunchy kale salad works well alongside:
- Grilled chicken
- Roasted salmon
- Pork tenderloin
- Sweet potato soup
- Sandwiches and wraps
- Meal prep lunches.
It also makes a great addition to holiday meals because it can sit on the table longer than lettuce-based salads without becoming soggy.
🍱 Storage Instructions
- 🍱To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- 🥶Freezing. I don't recommend freezing this salad. The vegetables lose their texture once thawed.
- 🕒 To Make Ahead. Prepare the dressing up to 3 days in advance. You can also chop the kale, celery, and parsnip a day ahead. Add the apple and almonds right before serving for the best texture.
- 🔥To Reheat. No reheating needed. Serve chilled or at room temperature.
❓FAQs
Yes. In fact, I've found the kale becomes even more tender after a few hours in the refrigerator.
Honeycrisp is my favorite because it stays crisp and has the perfect balance of sweet and tart flavors.
Yes. It only takes about a minute, but it makes a noticeable difference in texture and flavor.
More Healthy Side Dishes You'll Love
- Honey Glazed Carrots
- Roasted Asparagus and Carrots
- Best Roasted Broccoli with Sweet Potatoes
- Crispy Parmesan Asparagus Fries
📖Recipe
Crunchy Kale Fall Salad
Ingredients
Miso Mustard Dressing:
- 1 teaspoon light miso
- 2 teaspoons whole grain mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 ½ tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- salt and ground black pepper to taste
- 1 tablespoon olive oil
Kale and Apple Salad:
- 1 bunch kale, stems removed and finely chopped (about 4 cups chopped and tightly packed kale)
- salt and ground black pepper to taste
- 1 large apple, cored and cut into thin matchsticks
- 1 parsnip, peeled and thinly sliced (⅓ cup)
- 1 stalk celery, thinly sliced (⅓ cup)
- ⅓ cup chopped chives
- ⅓ cup chopped almonds, toasted
Instructions
- Prepare dressing: whisk all dressing ingredients until smooth.1 teaspoon light miso, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1 ½ tablespoons lemon juice, 1 teaspoon apple cider vinegar, salt and ground black pepper to taste, 2 teaspoons whole grain mustard
- Add oil: drizzle slowly while whisking until creamy.1 tablespoon olive oil
- Massage kale: toss with dressing and soften for 1 minute.1 bunch kale
- Combine salad: add all ingredients and mix well.1 large apple, 1 parsnip, 1 stalk celery, ⅓ cup chopped chives, salt and ground black pepper to taste
- Finish: top with almonds and serve immediately.⅓ cup chopped almonds
Nutrition
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