Dinner

Kale Salad With Apples and Toasted Almonds Recipe

Bylilan Sage May 13, 2026May 13, 2026

Introduction

This kale salad with apples and toasted almonds is a fresh and flavorful way to enjoy a nutritious meal. The combination of tangy dressing, crisp apples, and crunchy almonds creates a delightful balance perfect for any season.

A white bowl filled with a fresh salad showing a base layer of bright green curly kale leaves with a slightly glossy texture. On top, thin slices of red and pale yellow apple are placed evenly around the bowl, creating a colorful contrast. Dark, wrinkled dried cranberries are scattered throughout, adding a rich, deep color. Small almond slices with a light tan color are spread over the salad, giving a crunchy look. White crumbly feta cheese is sprinkled lightly across the top, adding white highlights against the greens and reds. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup freshly squeezed orange juice
2 tablespoons minced shallot
Kosher salt
Freshly ground black pepper
2 large bunches of kale, ribs removed and roughly chopped
1 apple, thinly sliced
1/2 cup dried cherries
1/2 cup toasted sliced almonds
1/4 cup crumbled feta

Instructions

Step 1: In a medium bowl, whisk together the olive oil, red wine vinegar, orange juice, and minced shallot. Season with kosher salt and freshly ground black pepper to taste.
Step 2: In a large bowl, toss the chopped kale with the thinly sliced apple, dried cherries, and toasted sliced almonds.
Step 3: Pour the dressing over the salad and toss well to coat all the ingredients evenly.
Step 4: Sprinkle the crumbled feta on top before serving for a creamy, tangy finish.

Tips & Variations

Massage the kale with a little salt and olive oil before adding dressing to soften its texture and reduce bitterness.
Substitute dried cherries with dried cranberries or raisins for a different sweetness.
Use toasted walnuts or pecans instead of almonds to vary the crunch and flavor.
Add a handful of cooked quinoa or chickpeas for extra protein and make it a more filling meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the kale crisp, store the dressing separately and toss the salad just before serving. Leftovers can be enjoyed chilled or at room temperature.

How to Serve

A white bowl filled with a fresh kale salad showing multiple layers: the bottom layer is dark green kale leaves with a curly texture, mixed with thin slices of red and white apple wedges placed evenly on top; scattered throughout are small, dark brown dried cherries adding a rich contrast, sprinkled with thin, light brown toasted almond slices, and dotted with small white crumbles of cheese, all set against a white marbled texture surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, but keep the dressing separate until just before serving to prevent the kale from becoming soggy. Adding dressing right before eating ensures the best texture and flavor.

Can I use other types of kale?

Absolutely. Curly kale or Lacinato (dinosaur) kale both work well. Just be sure to remove the tough ribs and chop the leaves into bite-sized pieces for easy eating.