Crisp-Tossed Kale and Apple Salad with Maple-Dijon Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad with lightly massaged kale, sweet apple slices, and a tangy maple-dijon vinaigrette that balances crisp and sweet. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 10 minutes blends stems removed and finely chopped kale, medium, thinly sliced honeycrisp apple, thinly sliced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 2 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 6 oz finely chopped kale in a large bowl and drizzle with 1 tbsp extra-virgin olive oil. Use your hands to massage the kale for 2 minutes until it becomes tender and dark green, then add 1/4 tsp salt and toss to distribute evenly.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, and 1 tbsp lemon juice until emulsified and smooth.
  3. Step 3: Add 1 medium thinly sliced honeycrisp apple and 1/4 cup thinly sliced red onion to the massaged kale, then pour the dressing over and toss gently until all ingredients are evenly coated and the kale is glossy.
  4. Step 4: Let the salad sit for 5 minutes at room temperature to allow flavors to meld before serving chilled.

Equipment for this recipe

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Frequently asked questions

How long does Crisp-Tossed Kale and Apple Salad with Maple-Dijon Dressing take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crisp-Tossed Kale and Apple Salad with Maple-Dijon Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crisp-Tossed Kale and Apple Salad with Maple-Dijon Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp-Tossed Kale and Apple Salad with Maple-Dijon Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crisp-Tossed Kale and Apple Salad with Maple-Dijon Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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