Emerald-green lacinato kale is the star of this healthy kale salad, tossed with an easy maple, mustard and apple cider vinaigrette and studded with crisp apples. Toss or massage the kale with the dressing about 30 minutes before you're ready to serve. The sturdy kale leaves won't wilt from the dressing and will taste even better after they've been marinated in it.

Mary Cleaver
Source: EatingWell Magazine, November/December 2014


Cider Vinaigrette


Instructions Checklist
  • To prepare vinaigrette: Puree shallot, vinegar, oil, cider, mustard, maple syrup, salt and pepper in a blender or mini food processor until smooth and creamy.

  • To prepare salad: Toss kale, apples, carrots, radishes and parsley in a large bowl. Drizzle with the dressing; toss to coat.


Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. Bring to room temperature before tossing with the salad. Dress the salad (Step 2) up to 30 minutes ahead.

Nutrition Facts

75 calories; protein 1g; carbohydrates 9.1g; dietary fiber 2g; sugars 5.6g; fat 4g; saturated fat 0.5g; vitamin a iu 4940.7IU; vitamin c 24.9mg; folate 31.8mcg; calcium 37.7mg; iron 0.6mg; magnesium 13.7mg; potassium 211.9mg; sodium 159.1mg; added sugar 1g.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
This is a question rather than a review. Under the vinegrette portion of the recipe it first lists 1/4 cup of cider vinegar then a few ingredients later states 2 TBSP of cider vinegar- I assume one is wrong- so which is right? Read More
Rating: 5 stars
Hi Pat sorry for the confusion on the dressing recipe. The vinaigrette actually has apple cider vinegar (1/4 cup) and 2 tablespoons of apple cider (the juicy drink). Hope this helps! Read More
Rating: 4 stars
great salad. Read More