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Kale, Carrot & Apple Salad

Kale, Carrot & Apple Salad

Emerald-green lacinato kale is the star of this healthy kale salad, tossed with an easy maple, mustard and apple cider vinaigrette and studded with crisp apples. Toss or massage the kale with the dressing about 30 minutes before you’re ready to serve. The sturdy kale leaves won’t wilt from the dressing and will taste even better after they’ve been marinated in it.


12 servings

Prep Time

30 minutes

Total Time

30 minutes


Cider Vinaigrette

  • 1small shallot, chopped
  • 1/4cup cider vinegar
  • 3tablespoons extra-virgin olive oil
  • 2tablespoons apple cider
  • 1 1/2tablespoons whole-grain mustard
  • 2teaspoons pure maple syrup
  • 1/2teaspoon salt
  • Ground pepper to taste


  • 10cups coarsely chopped lacinato kale (1-2 large bunches)
  • 2sweet-tart apples, such as Golden Russet or Jonagold, cut into matchsticks
  • 3cups matchstick-cut carrots
  • 1cup matchstick-cut radishes
  • 3/4cup flat-leaf parsley leaves, coarsely chopped


  1. To prepare vinaigrette: Puree shallot, vinegar, oil, cider, mustard, maple syrup, salt and pepper in a blender or mini food processor until smooth and creamy.
  2. To prepare salad: Toss kale, apples, carrots, radishes and parsley in a large bowl. Drizzle with the dressing; toss to coat.


Cover and refrigerate the dressing (Step 1) for up to 2 days. Bring to room temperature before tossing with the salad. Dress the salad (Step 2) up to 30 minutes ahead.

Nutrition Facts

Per serving (recipe makes 12 servings)

Calories 95kcal
Carbohydrate Total 13g
Total Sugars 5g
Added Sugars 1g
Fiber 3g
Total Fat 4g
Saturated Fat 1g
Mono Saturated Fat 3g
Cholesterol 0mg
Sodium 175mg
Protein 3g
Potassium 421mg
Calcium 101mg
Chromium 1mcg
Folate 30mcg
Vitamin E 2mg
Vitamin B3 1mg