This Kale and Apple Salad will be your new favorite fall salad recipe! It's packed with nutrition, sweet and savory flavor and plenty of texture. It's tossed in a sweet, tangy apple cider vinegar dressing and makes an elegant addition to any holiday meal!
Tear or chop the kale, discarding the tough inner stems. For nice, tender kale, massage it following the instructions in my Massaged Kale Salad recipe which is linked in the notes.
Preheat the oven to 350 degrees. Place the pepitas on a rimmed baking sheet and bake for 6-8 minutes or until golden brown and fragrant. Cool slightly.
Place the kale, radicchio, apple, pomegranate, feta cheese and pepitas in a large bowl.
Add the desired amount of apple cider vinegar dressing, and toss well to coat (you probably won't need all of the dressing). Serve and enjoy!
Notes
Nutrition information does not include the dressing as that information has been calculated in a separate post.
Find out how to massage kale in my massaged kale salad recipe. You can skip this step to save time, but I highly recommend it as it results in nice, tender kale and it can be done a few days in advance. Baby kale may be used as a time saver if you prefer.
You can change up this apple kale salad by using pear, goat cheese, dried cranberries, or your favorite nuts or seeds. Omit the feta cheese to make this recipe vegan.
I highly recommend checking out my post on how to deseed a pomegranate as you'll save money and it's so easy! If pomegranate is not in season, substitute with dried cranberries.