Kale Apple Salad with Crispy Shallots
This vibrant salad features finely shredded kale, crisp apples, toasted nuts, tangy feta, and golden crispy shallots tossed in a light lemon-honey vinaigrette. It’s a perfect mix of sweet, savory, and crunchy — ideal for a healthy lunch, side dish, or a festive gathering.
⏱ Time
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredients
For the Salad
1 large bunch kale (curly or lacinato), stems removed and leaves finely chopped
1–2 crisp apples (like Honeycrisp or Fuji), thinly sliced or julienned
1/3 cup crushed or sliced almonds, toasted (or walnuts/pecans)
1/4 cup crumbled feta cheese (optional)
1 tbsp fresh parsley or mint, chopped (optional for freshness)
For the Crispy Shallots
2 large shallots, thinly sliced into rings
1/4 cup olive oil or avocado oil
Pinch of salt
For the Lemon-Honey Dressing
3 tbsp extra virgin olive oil
1 ½ tbsp fresh lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt and black pepper, to taste
Instructions
1. Prepare the crispy shallots:
Heat olive oil in a small skillet over medium heat.
Add sliced shallots and cook, stirring frequently, until golden brown and crispy (about 5–7 minutes).
Remove with a slotted spoon and place on paper towels. Sprinkle lightly with salt.
Reserve 1 tablespoon of the shallot-infused oil for the dressing (optional but flavorful).
2. Make the dressing:
In a bowl or jar, whisk together olive oil (plus the reserved shallot oil if using), lemon juice, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
3. Massage the kale:
Place chopped kale in a large bowl.
Drizzle with 1 tablespoon of the dressing and gently massage with your hands for 1–2 minutes until softened and dark green.
4. Assemble the salad:
Add sliced apples, toasted nuts, parsley/mint, and crumbled feta to the kale.
Pour over the remaining dressing and toss well to coat evenly.
5. Top and serve:
Sprinkle crispy shallots on top just before serving for crunch and flavor.
Notes & Tips
Make it vegan: Skip feta or use vegan cheese.
Keep apples fresh: Toss apple slices with a splash of lemon juice to prevent browning.
Add grains: Mix in cooked quinoa or farro for a more filling salad.
Crispy shallots tip: Cook low and slow — they brown quickly at high heat!
frequently asked questions FAQs
Q: Can I make it ahead?
Yes — prepare the salad (without crispy shallots) up to 1 day ahead. Add shallots just before serving.
Q: Can I use store-bought crispy onions?
You can, but homemade shallots are lighter, fresher, and less salty.
Q: Which apples work best?
Crisp, slightly tart apples like Honeycrisp, Pink Lady, or Fuji balance the dressing beautifully.
Nutrition information
Calories: 310
Protein: 6g
Fat: 21g
Carbohydrates: 27g
Fiber: 5g
Sugar: 10g
Sodium: 230mg