Soy 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
Ocean Spray Craisins Whole & Juicy Sweetened Dried Cranberries Trader Joe's Organic Whole Sweetened Dried Cranberries Ocean Spray Craisins Whole Dried Cranberries
Honestly Cranberry Unsweetened Dried Cranberries
My Berry Unsweetened Dried Cranberries
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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