Winter Apple and Kale Salad

Eat | December 21, 2018

Winter Apple and Kale Salad

by Carrieann Gillert

Kale is a versatile leafy-green that is hearty, full of fiber, vitamins, and minerals. When combined with juicy apples, pomegranate seeds and crunchy hazel nuts it will become your new favorite salad!

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 6

Salad Ingredients:

  • 1/3 cup hazelnuts
  • 1/4 teaspoon ground cinnamon
  • 2 heads kale, shredded
  • 2 honey crisp apples, cored and thinly sliced
  • Arils from 1 pomegranate

Dressing Ingredients:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fig preserves
  • 1 Leek (white sections, sliced thin)
  • 1 tablespoon fresh thyme leaves (removed from stems)
  • Salt and pepper (to taste)


  1.  In a large salad bowl combine kale, cinnamon, apples and arils.
  2. For the vinaigrette, pour olive oil in a skittle and add sliced leeks. Heat over medium heat, until it the surface shimmers. Be careful not to boil the oil or not to burn the leeks.
  3. Remove from the heat and let cool slightly. Add the apple cider vinegar, fig preserves and thyme. Whisk together until the fig preserves dissolve. Season with salt and pepper.
  4. Pour the vinaigrette over the salad and toss to combine.


  • For nut allergies, omit hazel nuts and replace with organic toasted sunflower seed.
  • For additional flavor, add feta cheese crumbles.
  • For a heartier salad add grilled chopped free-range chicken.