Is this recipe Gluten-Free?

Yes, this Kale Apple Salad is naturally gluten-free. If you have a severe intolerance or celiac, always verify that any store-bought items are certified gluten-free to avoid cross-contamination.

How can I serve this Kale Apple Salad?

This salad makes a great accompaniment to most dinner mains. Serve it with steak, prime rib, salmon, or pork chops. Bring it to a holiday gathering for a fresh favorite most everyone will appreciate. It can also be prepped and enjoyed for nutrient-dense lunch over a few days. Add some chopped grilled chicken breast for a complete meal.

How do I cut a bulb of fennel?

If fennel is new to you, this might be an intimidating ingredient to prepare. It is quite simple to cut. Here is how to do it: Start by cutting off the fronds (the leafy tops) and root (the end of the bulb). Next, you will want to remove and discard the tough outer layer. Then halve the bulb and place each half flat-side down. Now that you have the bulb separated, you can cut it in various ways depending on the recipe you want to use it in. For this recipe, we need it chopped into bite-sized pieces. To do this, you only need to slice each half of the bulb into ½ -inch half-moon slices and then rotate the bulb and cut in the opposite direction.

Can I use Store Bought Salad Dressing?

Absolutely! I love this Orange Citrus Salad Dressing and think it is worth making, but if you want to save a few minutes, please purchase a store-bought dressing. Look for something slightly sweet and tangy, with flavors of apple or orange to compliment this recipe best. (Make sure it's gluten-free) Remember, you can make this dressing the day before!

How do you Toast Pecans?

Pecans If you have raw pecans, toasting them can be an easy way to bring out the sweetness and nuttiness of the pecans and will only take an extra 5 minutes. Heat ½ tsp of oil in a skillet over low-medium heat to toast pecans. Once hot, place the pecans in the skillet and allow them to cook, stirring occasionally. Once the pecans start to smell toasty, take them off the heat and allow them to cool. Please do not wait for them to turn dark brown or black. Sprinkle with a bit of sea salt and then add to the salad.

Easy Delicious Kale Apple Salad with Orange Vinaigrette

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This Easy, Delicious Kale Apple Salad with Orange Vinaigrette is tossed with crunchy fennel, sweet and tart apples, crunchy pecans, and tart cranberries and topped with creamy goat cheese for the PERFECT Fall Salad full of beautiful flavors that are ready in just minutes. This colorful and festive salad is sure to be a hit!

Author: Sherie Friedlander
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Total Time: 15 Minutes
Yield: 6 1x
Category: Salads
Method: Chop Salad
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

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Simple Fall Salad Ingredients (all available at your local grocery store)

1 large bunch kale, stems removed and chopped (about 6 cups chopped)

1 large apple, diced (I used 1/2 Tart Granny Smith Apples and 1/2 Honey Crisp). You can also use Pink Lady Apples.

1 large fennel bulb- 1 cup fennel, diced (for that lovely, mild licorice taste)

1/2 cup toasted pecans, chopped

1/4 cup dried sweetened cranberries

2 ounces goat cheese (chevre)

Extra orange zest for serving –

Orange Citrus Salad Dressing

3 Tablespoons of mayonnaise (I used Sir Kensington)

2 tbsp maple syrup 2 tbsp fresh squeezed orange juice (about 1/2 navel orange juiced)

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp orange zest

1 clove of garlic, peeled and minced

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Instructions

Recipe Card Instructions- Easy Step-by-Step

1. Prepare the dressing by combining all ingredients in a jar fitted with a lid. Seal the jar and shake the salad dressing until the mayonnaise is fully dissolved (you can use an immersion or bullet blender instead of a jar with a lid to combine the dressing ingredients). Place the jar sealed in the fridge until ready to use.

2. Tear the kale leaves from the stems and discard the stems. Chop the kale into bite-sized pieces, rinse it, and dry it using a salad spinner. Place washed kale in a large salad bowl.

3. Pour the dressing over the kale (I usually start with a little over half of the salad dressing and adjust based on how much kale I end up with) and gently massage until it is fully coated. Place in the fridge while you prepare the rest of the ingredients.

4. Cutting around the core, cut the apple and then chopping into about ½-inch pieces. You can alternately use apple slices.

5. Cut the fennel bulb by cutting off the fronds and root, then remove the outer layer and discard. Halve the bulb and then place each half flat-side down. Slice each bulb into ½- inch half-moon slices, then rotate the bulb and cut in the opposite direction to have bite-sized pieces.

6. Place the apple, fennel, cranberries, and pecans in the bowl with the kale and toss so that everything is distributed throughout. Top with crumbled goat cheese, extra orange zest, and serve with any extra citrus dressing.

Notes

Store leftovers in an airtight container in the fridge. Consume within two days for best quality. This salad will hold up fairly well dressed because the kale is a little more resilient than other greens, but after a few days, the apples will begin to brown, and the kale will become soggy, so it is best consumed within a day or two of making. The citrus orange dressing can be stored in the fridge in an airtight container for up to 2 weeks, making it an excellent recipe to double if you are big on salads. Give it a solid shake before servings because separation will occur.

Find it online: https://delectablefoodlife.com/easy-delicious-kale-apple-salad-with-orange-vinaigrette/