Seed Oil Free Vegan Kale Apple Salad

Total time25 min

Prep time15 min

Cook time5 min

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Ingredients

4 servings

For the salad

⅓ cup walnuts
1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
¼ tsp salt
1 large apple, cored and thinly sliced
⅓ cup dried cranberries
Honestly Cranberry Unsweetened Dried Cranberries
My Berry Unsweetened Dried Cranberries
Herbaila Whole Dried Cranberries - 32 oz
See all

For the dressing

3 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
¼ tsp salt
¼ tsp black pepper
3 tbsp olive oil

Instructions

1
Preheat the oven to 350°F (175°C). Spread the walnuts in a single layer on a baking sheet and toast for 5–7 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Remove from the oven and let cool slightly, then roughly chop.
2
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften, and reduce in volume by about half.

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