Winter-Crunch Kale and Apple Salad
It’s crunchy, tangy, healthy, sweet, salty, versatile, delish and addictive! Winter-Crunch Salad with Kale and Apples hits ALL the right chords. It just may be the salad that gets you through this winter!
Jump to RecipeToasting Sunflower Seeds
Preheat oven or toaster oven to 350°. Toss sunflower seeds and 1 tsp. oil on a small rimmed baking sheet lined with foil or parchment (for less cleanup!). Season with salt and pepper. Toast until darkened and very fragrant, 7–10 minutes. Set a timer to avoid burning! Let cool and set aside.
Mustard Vinaigrette
Measure and organize vinaigrette ingredients – shallot, garlic, lemon juice, mustard, and olive oil. Mix shallot, garlic, lemon juice, and mustard in a medium-sized bowl. Then whisk in olive oil to combine. Season with salt and pepper. Set aside.
Kale
There are two ways to go with the kale: 1) Simplify this recipe by buying a bag of pre-washed and pre-torn kale that has most stems and ribs removed. Or 2) Buy the variety of kale you like best and wash, dry, remove stems and ribs and then thinly slice.
Brussels Sprouts
Hand-slicing (or shaving) brussels sprouts is too labor-intensive for me so I buy the pre-shaved brussels sprouts and remove any pieces of random core or stem I find.
Salad Assembly
Place kale, brussels sprouts, and apple slices in a large bowl and use your hands or tongs to toss together. Then drizzle dressing over salad and toss again to coat. Season with salt and pepper. (Allow ample time for the dressing to work its magic and soften the brussels sprouts and kale, at least 1 hour!)
Winter-Crunch Kale and Apple Salad
Before serving, add parmesan cheese and sunflower seeds and/or nuts and toss lightly to incorporate.
Winter-Crunch Kale and Apple Salad
Ingredients
- ¼ cup raw sunflower seeds (or your favorite nuts)
- 1 teaspoon plus ⅓ cup extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- ½ small shallot minced
- 1 small garlic clove grated or put in a garlic press
- ½ large lemon, juiced approx. 2 tablespoons
- 2 tablespoons Dijon mustard
- 1 large bunch kale about ¾ pound, washed, dried, ribs and stems removed, and thinly sliced or 1/2 bag pre-washed torn kale leaves with any random ribs and stems removed
- 1/2 bag of pre-shaved brussels sprouts*
- 1/4 cup parmesan freshly grated or pre-grated
- 1 apple thinly sliced your favorite, preferably a bit tart, seeds removed
Instructions
Toasted Sunflower Seeds
- Preheat oven or toaster oven to 350°. Combine sunflower seeds and 1 tsp. oil on a small rimmed baking sheet lined with foil or parchment (for less clean up!). Season with salt and pepper. Toast until darkened and very fragrant, 7–10 minutes. Set a timer to avoid burning! Let cool and set aside.
Mustard Vinaigrette
- Mix shallot, garlic, lemon juice, and mustard together in a medium-sized bowl. Then whisk in olive oil to combine. Season with salt and pepper. Set aside.
Salad assembly
- Place kale, brussels sprouts, and apple slices in a large bowl and use your hands or tongs to mix together. Then drizzle dressing over salad and toss again to coat. Season with salt and pepper. (Allow ample time for the dressing to work its magic and soften the brussels sprouts and kale, at least 1 hour!) Before serving, add parmesan cheese and sunflower seeds and toss lightly to incorporate.
Notes
Recipe from Bon Appetit and slightly modified by me.
If you like this recipe, you may also like these other GFchow recipes. Citrus-Shaved Cauliflower Salad, Roasted Butternut Squash Salad with Warm Cider Vinaigrette, and Arugula with Apples, Goat Cheese Crumbles, and Granola.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Love this salad! Dressing nicely flavors the kale and brussel sprouts, and apples add a delicious crunch!
Thanks Mary!