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Kale Crunch Salad with Chili Vinaigrette

This kale crunch salad has the perfect amount of bite from pepitas and apples, plus a chili vinaigrette that pairs perfectly with the sweetness from the apples. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Sides
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 lemon, zested and juiced
  • 2 tablespoons maple syrup
  • 1 teaspoon red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • salt, to taste
  • 6 ounces curly kale, chopped (1 large bunch or about 6 cups)
  • 1 honeycrisp apple, julienned
  • 1/4 cup pepitas (shelled pumpkin seeds)

Instructions

  1. Make the dressing: to a large bowl, add lemon juice, syrup and chili flakes. Whisk until well incorporated. Stream in olive oil while whisking. Season with a pinch of salt.
  2. Add the kale to the bowl with the dressing and use clean hands to massage for 1-2 minutes until it becomes bright green and is slightly softer.
  3. Add apples and pepitas. Toss well. Finish with a few additional apples and pepitas and garnish with lemon wedges.

Equipment

Notes

  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Sub any nuts or seeds for the pepitas if you don’t have them or can’t find them. You can also use the pumpkin spiced pepitas from Trader Joe’s if you can find them!

Nutrition

Keywords: vegan side dish, thanksgiving side dish, meal prep salad, apple recipes