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+ servings
5 from 4 votes

Apple and Kale Salad with Dijon Dressing

by: claire cary

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.
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Prep: 15 mins
Cook: 20 mins
Total: 35 mins



  • 1 bunch curly kale
  • 1 ½ cups cooked wild rice about 1/2 cup uncooked
  • 1 large apple I like honeycrisp
  • ¼ cup walnuts
  • ¼ cup pomegranate airls


  • cup olive oil
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp honey or maple syrup
  • 2 cloves garlic finely minced
  • 1 ½ tbsp dijon mustard
  • ¼ tsp salt or to taste
  • Black pepper to taste


  • 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. 


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. 
Serving: 1bowl / Calories: 368kcal / Carbohydrates: 35g / Protein: 4.1g / Fat: 24.1g / Fiber: 2.8g / Sugar: 8g

Did you make this?

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