The only thing your Thanksgiving menu is missing is this kale and apple salad with wild rice and a simple dijon dressing. It’s easy to make and adds a beautiful pop of color to any dining table! It’s gluten free, and can easily be made vegan.
This recipe was originally published on March 6, 2019 but was updated as of November 6, 2019 with new photos and a modified recipe.
Call me basic, but Fall is the best time of year. The weather is perfect, it’s my birthday, and the food is just incredible. Apple pie bars, pumpkin bread, butternut squash risotto, it’s no wonder people gain weight this time of year lol.
This kale apple salad is the perfect Fall salad that is full of flavor, color, antioxidants, and is so easy to make. It just got a major face lift in time for Thanksgiving, including a new dressing recipe.
In case you’ve made this recipe in the past, I’ve included the old maple tahini dressing in the notes section if you want to give that a try. But be sure to also try the *new and improved* dijon dressing because it is so easy and pairs so well with the rest of the flavors in this salad.
Kale is one of those things that you either love or you hate. The first time I tried kale, I spat it out. It tasted funky and I couldn’t get over the tough texture. But then I learned how to properly prepare kale (something salad bars don’t quite understand) and I was hooked!
Removing the stems, washing and massaging the kale and chopping it very finely are all key. You can read about all of these tips in my butternut squash and kale salad post, but for today we’re going to focus on chopping it finely.
I find the very finely chopped kale, wild rice, and apples all pair really well together and make this salad actually enjoyable to eat.
Massaging the kale really well should work to get rid of any bitterness in the leaves, but this dressing has a hint of sweetness from the honey so it should work to mask any bitter flavor anyway.
The best types of apples
No matter what I’m making, honeycrisp are my favorite type of apple. They’re juicy and crispy and perfectly sweet and seem to pair well with just about anything.
As far as putting apples in salads go, you want a variety that are crispy and don’t brown too quickly. The apple cider vinegar in the dressing will help keep the apples fresh for longer, but honeycrisp are my apple of choice for salads.
If you’re not as big a fan of honeycrisp as I am, Pink Lady and Fuji apples also work well.
Tips for making this recipe perfectly
- If making this salad ahead of time, I recommend storing the dressing separately to prevent the salad from getting soggy. The apple will turn brown once it is cut, so add this just before serving as well.
- If the dressing and apple are stored separately, these ingredients will keep for about 5 days. Once everything is tossed together, it will keep for 3 days in the fridge.
- Any variety of kale can be used for this salad, I personally think curly kale works best and has the best flavor.
- The wild rice can be subbed for any type of rice or even quinoa if desired. You will need 1 1/2 cups cooked rice, which is equal to about 1/2 cup uncooked.
- I like to dress the kale before adding any of the other ingredients, but you can also add the dressing after the salad is fully assembled.
Try these next!
- Roasted Butternut Squash and Kale Salad
- Apple Arugula Salad with Candied Pecans
- Kale & Quinoa Salad With Lemon Tahini Dressing
Apple and Kale Salad with Dijon Dressing
- 1 bunch curly kale
- 1 1/2 cups cooked wild rice (about 1/2 cup uncooked)
- 1 large apple (I like honeycrisp)
- 1/4 cup walnuts
- 1/4 cup pomegranate airls
- De-stem the kale and add to a colander. While warm water is running over it, massage the kale gently to break it down to make it less tough.
- After about 1 minute, transfer to a cutting board and pat dry with a towel.
- Chop into small, bite size pieces and transfer to a large bowl.
- Chop the apple into small piece or thin strips (I used a mandolin to get them thin).
- To make the dressing, add all ingredients to a bowl and whisk together or add to a small mason jar and shake until well combined.
- Toss the kale with the dressing and massage with your hands to make sure every leaf is well coated.
- Add in the rice, pomegranate, apple, and walnuts and toss together.
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