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Autumn Kale & Apple Salad with Maple-Dijon Dressing

A cozy fall salad made with crisp apples, hearty kale, toasted walnuts, and creamy goat cheese, all tossed in a sweet-tangy maple-dijon dressing. Perfect as a light meal or festive holiday side dish.
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Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Course: Salad, Side Dish
Cuisine: American, vegetarian
Keyword: apple salad, autumn salad, fall salad recipe, healthy salad, holiday salad, kale salad, make ahead salad, maple dijon dressing, massaged kale, vegetarian salad
Servings: 4
Calories: 280kcal
Author: Steph

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.