Why You’ll Love Apple and Kale Salad with Honey Dijon Dressing Recipe
This salad is fresh, crunchy, and satisfying.
The honey Dijon dressing adds the perfect balance of sweetness, tang, and savory flavor.
It is great for meal prep because kale holds up well after being dressed.
The wild rice makes it more filling than a basic green salad.
It is perfect for holidays, lunches, dinners, or a wholesome side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 bunch curly kale
1 1/2 cups cooked wild rice
1 large apple, such as Honeycrisp
1/4 cup walnuts
1/4 cup pomegranate arils
1/3 cup olive oil
2 tablespoons apple cider vinegar
1 to 2 tablespoons honey or maple syrup
2 cloves garlic, finely minced
1 1/2 tablespoons Dijon mustard
1/4 teaspoon salt, or to taste
Black pepper, to taste
Directions
Wash the kale well, then remove the tough stems.
Place the kale in a colander and run warm water over it. Gently massage the leaves for about 1 minute to help soften them and make them less tough.
Transfer the kale to a cutting board and pat it dry with a clean towel.
Chop the kale into small, bite-sized pieces and place it in a large bowl.
Chop the apple into small pieces or thin strips.
To make the dressing, add the olive oil, apple cider vinegar, honey or maple syrup, minced garlic, Dijon mustard, salt, and black pepper to a bowl. Whisk until well combined. You can also add everything to a small jar, seal it, and shake until smooth.
Pour the dressing over the kale. Massage the dressing into the kale with your hands so every leaf is well coated.
Add the cooked wild rice, apple, pomegranate arils, and walnuts.
Toss everything together until combined.
Serve immediately and enjoy.
Servings and timing
Servings: 6
Total time: 35 minutes
Variations
Use maple syrup instead of honey for a deeper flavor.
Swap walnuts for pecans, almonds, or pumpkin seeds.
Use dried cranberries instead of pomegranate arils.
Add crumbled feta or goat cheese for a creamy, tangy touch.
Use pear instead of apple for a softer, sweeter flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad does not need reheating and is best served chilled or at room temperature.
For the freshest texture, store the dressing separately and toss it with the salad shortly before serving.
FAQs
Can I make this salad ahead of time?
Yes. Kale holds up well, so this salad can be made several hours ahead or even the day before.
What kind of apple works best?
Honeycrisp, Fuji, Gala, or Pink Lady apples work well because they are crisp and sweet.
Can I use a different type of kale?
Yes. Lacinato kale or baby kale can be used, but curly kale gives the salad great texture.
Do I have to massage the kale?
Yes, it is recommended. Massaging kale helps soften the leaves and makes the salad easier to eat.
Can I make this salad vegan?
Yes. Use maple syrup instead of honey.
Can I use another grain instead of wild rice?
Yes. Quinoa, farro, brown rice, or barley would all work well.
Can I add protein?
Yes. Grilled chicken, chickpeas, turkey, tofu, or salmon would make it more filling.
How do I keep the apple from browning?
Toss the apple with a little lemon juice before adding it to the salad.
Can I use store-bought dressing?
Yes, but homemade honey Dijon dressing gives the salad the best flavor.
Is this salad served warm or cold?
It is best served cold or at room temperature.
Conclusion
Apple and Kale Salad with Honey Dijon Dressing is a bright, wholesome salad with sweet, tangy, crunchy, and savory flavors in every bite. With tender kale, hearty wild rice, crisp apple, walnuts, and pomegranate, it is simple enough for everyday meals yet beautiful enough for special occasions.
