Copycat Kale Crunch Salad with Apple Cider Dressing
Make the popular crunchy kale salad at home using this recipe for the signature apple cider vinaigrette and properly massaged kale.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 2 servings
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 large bunch curly kale, stems removed and chopped
- 1/4 cup raw pepitas (pumpkin seeds)
- 1/4 cup slivered almonds
- 1 tablespoon olive oil (for toasting)
- 1/2 teaspoon salt (for massaging)
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/4 cup olive oil (for dressing)
- 1/4 teaspoon black pepper
Instructions
- Toast the seeds and nuts: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add pepitas and almonds. Cook, stirring frequently, until lightly browned, about 3 to 5 minutes. Remove from heat and set aside.
- Prepare the kale: Place the chopped kale in a large bowl. Sprinkle with 1/2 teaspoon of salt. Massage the kale vigorously with your hands for 2 to 3 minutes until the leaves soften and darken slightly.
- Make the dressing: In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, and honey or maple syrup. Slowly whisk in the 1/4 cup of olive oil until the dressing emulsifies. Season with black pepper.
- Assemble the salad: Pour about half of the dressing over the massaged kale. Toss well to coat. Add the toasted pepitas and almonds. Toss again gently.
- Serve immediately with extra dressing on the side if desired.
Notes
- Massaging the kale is key to breaking down the tough fibers and reducing bitterness.
- Use raw, unsalted pepitas for the best crunch texture.
- Adjust the honey or maple syrup in the dressing to match your preferred level of sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 350
- Fat: 28
- Saturated Fat: 3
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 10
- Cholesterol: 0