Kale apple salad with crispy shallot

 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