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Apple and Kale Salad with Dijon Dressing

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.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Claire Cary

Ingredients
 

Salad:

  • 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

Dressing:

  • 1/3 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp honey or maple syrup
  • 2 cloves garlic (finely minced)
  • 1 1/2 tbsp dijon mustard
  • 1/4 tsp salt (or to taste)
  • Black pepper to taste

Instructions

  • 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. 

Notes

I personally like curly kale for this salad, but any type of kale will work. 
Once prepared, this salad will store in the fridge for 3-5 days. 
You can sub the wild rice for any type of rice or quinoa for some added protein. 

Nutrition

Serving: 1bowl | Calories: 368kcal | Carbohydrates: 35g | Protein: 4.1g | Fat: 24.1g | Fiber: 2.8g | Sugar: 8g
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Keyword: kale apple salad, kale salad, thanksgiving side salad