Imagine a salad so incredible that it turns healthy eating into a gourmet experience. This Honeycrisp Apple and Kale Salad with Maple Thyme Vinaigrette is not just another boring green dish – it's a symphony of flavors that will make your palate dance with joy. Crisp apples, nutrient-packed kale, toasted walnuts, and a mind-blowing maple thyme dressing come together in a culinary masterpiece that will revolutionize your approach to salads forever.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 2 Honeycrisp apples, sliced
- 1/2 cup walnuts, toasted
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Begin by preparing the kale. Rinse the kale leaves under cold water to remove any dirt or grit. Shake off excess water and place the leaves on a cutting board. Using a sharp knife, remove the tough stems and chop the leaves into bite-sized pieces. Transfer the chopped kale to a large salad bowl.
- Next, prepare the Honeycrisp apples. Wash the apples thoroughly and slice them into thin wedges or bite-sized pieces. If desired, you can remove the core and seeds. Add the apple slices to the bowl with the kale.
- Toast the walnuts to enhance their flavor. Place the walnuts in a dry skillet over medium heat. Stir frequently for about 3-5 minutes or until they are golden brown and fragrant. Be careful not to burn them. Once toasted, remove from heat and let them cool slightly before adding them to the salad.
- In a small mixing bowl, prepare the Maple Thyme Vinaigrette. Combine the olive oil, apple cider vinegar, maple syrup, fresh thyme, salt, and pepper. Whisk the ingredients together until they are well blended and emulsified. Adjust the seasoning to taste, adding more salt or pepper if necessary.
- Once all the salad components are ready, add the toasted walnuts and crumbled feta cheese to the salad bowl with the kale and apples.
- Drizzle the Maple Thyme Vinaigrette over the salad. Use tongs or salad servers to gently toss the salad until all the ingredients are well coated with the dressing.
- Serve the salad immediately, or let it sit for a few minutes to allow the flavors to meld together. Enjoy your Honeycrisp Apple and Kale Salad with Maple Thyme Vinaigrette as a refreshing side dish or a light main course.
Tips
- Massage the kale: Before adding other ingredients, gently massage the chopped kale with a bit of olive oil to soften its texture and reduce bitterness.
- Apple preparation: Cut apple slices just before serving to prevent browning. If preparing in advance, you can toss them with a little lemon juice to maintain their fresh color.
- Toasting nuts matters: Watch walnuts carefully while toasting – they can burn quickly. Remove from heat as soon as they become fragrant and golden brown.
- Dressing technique: Always add dressing gradually and toss well. You want every ingredient coated but not drowning in vinaigrette.
- Serve immediately: This salad is best enjoyed fresh, when the kale is crisp and apples are crunchy. If you need to prep ahead, keep components separate and combine just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 23g
Saturated Fat: 4g
Cholesterol: 10mg
