Description
A vibrant and refreshing kale and apple salad featuring tender massaged kale, crisp celery, tangy radishes, juicy pomegranate seeds, and crunchy maple candied walnuts. Tossed in a flavorful lemon-miso dressing with a hint of Dijon mustard and maple syrup, this salad offers a perfect balance of sweet, tangy, and savory flavors with a delightful texture contrast.
Ingredients
Salad
- 200 g kale (regular curly green kale or Tuscan kale)
- 1 celery stick, sliced thinly
- 1 Granny Smith apple, cored and sliced thinly
- 5 radishes, sliced thinly
- ½ pomegranate, seeds only
- 1 tbsp chia seeds
- 3 tbsp extra virgin olive oil
- 1½ tbsp lemon juice
- salt and pepper to taste
Dressing
- 1 tbsp Dijon mustard
- 1 tbsp white miso paste
- 1 tsp maple syrup
- 1½ tbsp lemon juice (included above for salad and dressing combined)
- 3 tbsp extra virgin olive oil (included above for salad and dressing combined)
Maple Candied Walnuts
- 70 g walnuts, halved
- 1 tbsp maple syrup (or date syrup)
- 1 tbsp water
- Pinch of salt
Instructions
- Prepare the Kale: Wash the kale thoroughly and remove the stems. Tear or chop the leaves into bite-sized pieces. Place the kale in a bowl and add 1 tablespoon of olive oil and 1½ tablespoons of lemon juice. Massage the kale with your hands for about 1 minute until it becomes soft and evenly coated. Cover and refrigerate for 2 to 4 hours to tenderize.
- Make the Maple Candied Walnuts: In a small non-stick pan, combine 1 tablespoon maple syrup, 1 tablespoon water, and a pinch of salt. Bring the mixture to a boil over high heat. Once boiling, quickly add the walnut halves and stir to coat each piece. Continue cooking until the water evaporates and the coating becomes dry and sticky, about 2 minutes. Immediately transfer the walnuts to a plate lined with baking paper and let cool.
- Prepare Other Salad Ingredients: Thinly slice the celery stick, Granny Smith apple, and radishes. Remove seeds from ½ a pomegranate. Add these ingredients along with the chia seeds to the bowl with the massaged kale.
- Make the Dressing: In a jar or small bowl, combine 1 tablespoon Dijon mustard, 1 tablespoon white miso paste, 1 teaspoon maple syrup, remaining olive oil and lemon juice if not used with kale earlier (if used fully with kale, only mix these three ingredients). Shake the jar vigorously or whisk until smooth and emulsified.
- Toss and Serve: Pour the desired amount of dressing over the salad and mix well to combine all ingredients evenly. Scatter the cooled maple candied walnuts over the top. Serve immediately, offering extra dressing on the side if desired.
Notes
- Massaging the kale is essential to soften its fibrous texture and create a more enjoyable eating experience.
- Use Granny Smith apples for their tartness, which balances well with the sweetness of the maple syrup.
- Maple candied walnuts can be made ahead and stored in an airtight container for up to a week.
- The dressing can be adjusted in sweetness and acidity to personal taste by varying the amount of maple syrup and lemon juice.
- This salad is best served fresh but can be refrigerated for up to 24 hours with dressing separate to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
