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

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A refreshing salad with lightly massaged kale, sweet apple slices, and a tangy maple-dijon vinaigrette that balances crisp and sweet. This Mediterranean-inspired salad recipe (vegetarian, gluten-free), ready in about 10 minutes, pairs kale, honeycrisp apple, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 6 oz, stems removed and finely chopped kale
• 1 medium, thinly sliced honeycrisp apple
• 1/4 cup, thinly sliced red onion
• 3 tbsp extra-virgin olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp salt

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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.