Autumn Kale & Apple Salad with Maple-Dijon Dressing
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Fall is the season when food feels both comforting and refreshing at the same time. The air gets crisp, markets are full of apples in every shade of red and gold, and hearty greens like kale finally shine. This Autumn Kale & Apple Salad is the kind of recipe I turn to when I want something quick and nourishing but still special enough to put on a holiday table.
It’s a beautiful mix of sweet, crisp apples, hearty kale, toasted walnuts, and creamy goat cheese, all tied together with a tangy maple-dijon dressing. The colors are stunning, the textures keep every bite interesting, and the flavors are exactly what fall should taste like.
Why this salad works
Kale can sometimes get a bad reputation for being too tough, but with the right prep (more on that below), it becomes tender and flavorful. Apples add natural sweetness, walnuts bring crunch and healthy fats, goat cheese gives creaminess, and the maple-dijon dressing ties everything together with just the right balance of sweet and tangy.
This salad isn’t just delicious, it’s versatile! It works as a light lunch, a colorful side dish, or even a festive holiday addition. And because kale is sturdier than most leafy greens, it holds up beautifully if you want to make it ahead of time.
A quick note about kale
Not all kale is created equal. You’ll usually find curly kale and lacinato kale (sometimes called Tuscan or dinosaur kale). Both work in this salad, but lacinato is a little more tender, while curly kale has a more pronounced bite.
The trick? Massaging the kale. Yes, it sounds strange, but when you rub the chopped leaves with a little olive oil and salt, the fibers soften, the bitterness mellows, and the leaves turn a darker, glossy green. This step only takes a minute or two but makes all the difference.
interesting fact
Kale has been grown for over 2,000 years and was once considered food for the poor in Europe. Fast forward, and it became one of the trendiest “superfoods” in the U.S. around 2010 – so much so that it even had its own national day.
Choosing the best apples
The apples are the star of this salad. You want them crisp and slightly sweet, so they balance the earthy greens and tangy dressing. My go-to varieties are Honeycrisp, Fuji, or Pink Lady. If you prefer more tartness, Granny Smith works too.
Pro tip: Slice the apples thinly just before serving so they don’t brown. Or, if you’re making the salad ahead, toss the apple slices with a little lemon juice to keep them fresh and bright.
Autumn Kale & Apple Salad with Maple-Dijon Dressing
Equipment
- 1 Large mixing bowl for tossing the salad
- 1 Chef’s knife for finely chopping kale
- 1 Cutting board
- 1 Salad spinner optional, to dry kale well
- 1 Small jar or bow for the dressing
- 1 Whisk to emulsify the dressing
- 1 Skillet dry toasting the walnuts
- 1 Measuring cup
- 1 Measuring spoon
Ingredients
Salad
- 1 large bunch kale, stems removed and leaves finely chopped
- 2 crisp apples (Honeycrisp or Fuji), thinly sliced
- ½ cup walnuts, toasted
- ⅓ cup dried cranberries
- ¼ cup cup crumbled goat cheese (or feta)
Dressing
- 3 tbsp olive oil
- 1½ tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the kale: Remove stems, chop leaves, and massage with olive oil and a pinch of salt for 2 minutes until tender.
- Toast the walnuts: In a dry skillet over medium heat, toast for 3–4 minutes until golden and fragrant.
- Make the dressing: Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine kale, sliced apples, toasted walnuts, and cranberries. Add the dressing and toss well.
- Finish & serve: Top with crumbled goat cheese and enjoy immediately.
Tips and variations
- Nut-free option: Use roasted pumpkin seeds or sunflower seeds instead of walnuts.
- Change the cheese: Goat cheese is creamy and tangy, but feta or blue cheese works too if you like stronger flavors.
- Make it festive: Add pomegranate seeds for extra color and a holiday-ready look.
- Meal prep tip: The salad keeps well for up to 24 hours in the fridge. Just store the dressing separately and toss right before serving.
- Extra crunch: A handful of roasted chickpeas makes it more filling and adds plant-based protein.
- Onions: You can also add red onions for more variation.
What to serve with kale & apple salad
This salad is hearty enough to stand alone for lunch but also makes a beautiful side dish for fall and winter meals. It pairs perfectly with:
- Roast chicken or turkey (great for Thanksgiving or Christmas)
- Butternut squash soup or roasted pumpkin soup
- A slice of crusty sourdough bread
Nutrition benefits
This salad isn’t just delicious, it’s also a nutrient powerhouse. Kale provides fiber, vitamin K, and antioxidants; apples are full of vitamin C and natural sweetness; walnuts offer omega-3 fats; and goat cheese adds protein and calcium. It’s one of those recipes that tastes indulgent but leaves you feeling light and energized.
Final Thoughts
If you make this Autumn Kale & Apple Salad, let me know in the comments below! I love seeing how you put your own twist on it. And don’t forget to share this recipe with a friend who’s looking for fresh fall meal ideas.
👉 Craving more cozy salad inspiration? Try my Warm Roasted Beet & Goat Cheese Salad with Walnuts for another autumn favorite or my Fall Farro Salad with Roasted Butternut Squash.
FAQs
Honeycrisp, Fuji, or Pink Lady for crisp-sweet balance. If you like it tangier, go Granny Smith. Slice just before serving (or toss with a little lemon) so they don’t brown.
Remove the stems, chop the leaves finely, and massage with a little olive oil + pinch of salt for 1–2 minutes until the color deepens and the leaves soften. Lacinato (Tuscan) kale is naturally a bit more tender than curly.
Yes. Kale holds up well. Prep everything a few hours early, keep the dressing separate, and toss right before serving. If you need to go further ahead, it keeps up to about 24 hours in the fridge. Just slice apples last minute or coat them with lemon.
Skip the goat cheese or use a plant-based feta. The maple-dijon dressing is naturally vegan as written.
Try roasted pumpkin seeds (pepitas) or sunflower seeds for the same salty crunch.
Add protein: roasted chickpeas, lentils, grilled chicken, or farro. A slice of crusty sourdough on the side also makes it dinner-worthy.
Goat cheese is creamy and mild; feta works if you want more tang, and blue cheese if you love bold flavor.
Dry the kale well (salad spinner helps), dress lightly, and toss right before serving. If you love a softer texture, let the dressed kale sit 5–10 minutes so it slightly tenderizes.
Add pomegranate arils for sparkle and a juicy pop—so pretty on a fall or winter table.
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