This healthy vegan Kale Apple Salad is quick, easy, and delicious. Serve it as a side dish, or add a protein to make it the main dish!
Over the past year, I've been on a mission to embrace bitter foods-- especially bitter greens.
They aren't something I naturally love, but after listening to a podcast episode all about bitter foods, I was inspired to try, try again to love these unloved foods.
And so-- the husband and I have been slowly adding more and more of these extra healthy greens into our diet.
We've fully embraced the bitter brussels sprout-- and then moved on to kale.
This raw kale apple salad has become a staple in our home-- in part because it's just so fast and easy.
How to Eat Raw Kale
Raw kale can be tough to chew and quite bitter.
Massaging the kale-- or rubbing it with your hands for a few minutes-- transforms the kale so that it's more tender, less bitter, and all kinds of awesome.
Can I Use Bagged Kale?
Normally I'd recommend buying kale still on the stalk, because it will stay fresh longer. BUT-- if you're in a hurry, and don't want to prep the kale, or if you can't find kale on the stalk-- the bagged kind is a great option.
Just make sure to rinse it well, and try to use the kale quickly.
Can I Make This Kale Apple Salad a Main Dish?
Absolutely. I serve it as the main meal on a regular basis.
Simply add a protein. Here are some ideas:
- Seared salmon (learn How to Pan-Sear Fish here)
- (vegan) Crispy roasted potatoes from Delicious Everyday
- Roasted parmesan chickpeas from Peas + Crayons
- (vegan) Sweet + Spicy Sriracha Tofu from Peas + Crayons
Kale Apple Salad
- ¼ pound kale, destemmed + roughly chopped about 4 large handfuls of kale
- 2 apples, cored + chopped
- ⅛ cup pepitas or sunflower seeds
- ¼ cup apple cider vinegar
- ⅛ cup olive oil
- 1 tablespoon dijon mustard
- ¼ teaspoon sea salt
- Massage kale (rub with hands) about 2 minutes, or until the leaves soften and turn a brighter green.
- Add apples and seeds, and then toss with the dressing. Serve immediately.
- Make Ahead: The kale can be prepared up to 3 days ahead of time, but wait until just before serving to chop the fruit and add the dressing.