Dinner

Kale Salad With Apples and Toasted Almonds Recipe

Name: Kale Salad With Apples and Toasted Almonds Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup olive oil; 1/4 cup red wine vinegar; 1/4 cup freshly squeezed orange juice; 2 tablespoons minced shallot; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 large bunches kale, ribs removed and roughly chopped; 1 apple, thinly sliced; 1/2 cup dried cherries; 1/2 cup toasted sliced almonds; 1/4 cup crumbled feta cheese

ByMariam Harutyunyan June 25, 2026June 25, 2026

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Introduction

This vibrant kale salad combines crisp apples, toasted almonds, and a tangy citrus dressing for a refreshing and nutritious dish. Perfect as a light lunch or a colorful side, it balances earthy greens with sweet and savory flavors.

A white bowl filled with a fresh kale salad that has ruffled dark green leaves as the base layer. On top, there are thin slices of red-skinned apple with a smooth texture, juicy dark raisins scattered unevenly, and small crunchy light brown almond slices sprinkled all over. Crumbled white cheese pieces are spread across the salad, adding contrast to the vibrant colors. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar

1/4 cup freshly squeezed orange juice
2 tablespoons minced shallot

Kosher salt
Freshly ground black pepper

2 large bunches of kale, ribs removed and roughly chopped
1 apple, thinly sliced
1/2 cup dried cherries

1/2 cup toasted sliced almonds
1/4 cup crumbled feta

Instructions

Step 1: In a medium bowl, whisk together olive oil, red wine vinegar, orange juice, and minced shallot. Season the dressing with kosher salt and freshly ground black pepper to taste.

Step 2: In a large bowl, toss the chopped kale with the sliced apple, dried cherries, and toasted almonds until well combined.
Step 3: Pour the dressing over the salad and toss again to coat everything evenly. Sprinkle the crumbled feta on top just before serving.

Tips & Variations

Massage the kale with a pinch of salt before assembling the salad to soften its texture and reduce bitterness.

Swap dried cherries for cranberries or raisins for a different fruity note.
Use pecans or walnuts instead of almonds for a richer crunch.
Add a squeeze of lemon juice to the dressing for extra brightness.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss together just before serving to keep the kale crisp and the flavors fresh. Leftovers can be eaten cold or at room temperature but are best enjoyed the same day.

How to Serve

A white bowl filled with a green kale salad as the base layer, topped with thin apple slices showing red and white colors, dark dried cranberries scattered evenly, light brown toasted almond slices spread throughout, and small white crumbles of cheese sprinkled on top, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of kale?

Yes, curly kale or lacinato (dinosaur) kale both work well. Just be sure to remove tough stems and chop the leaves into bite-sized pieces for easier eating.

How do I toast almonds at home?

Spread sliced almonds in a single layer on a dry skillet over medium heat. Cook, stirring frequently, for 3–5 minutes or until they turn golden and fragrant. Remove from heat immediately to prevent burning.