This Kale Apple Salad is simply the best kale salad recipe! Massaged with a sweet and tangy homemade dressing, then tossed with fresh apples, tart cranberries, and toasted nuts, kale is transformed into a show-stopping, healthy salad!

Kale salad with apples, berries and nuts in bowl with pecans and apples in background.

The Secret to Making the Best Kale Salad

Kale has a reputation for being tough and bitter and unpleasant to enjoy alone. But with one simple technique, you can change that!

The secret to preparing a kale salad that will make your kale tender and delicious is to massage the dressing into the kale.

Yes, I truly mean to use your hands to work the dressing into the fresh kale. This will help to break down the tough fibers of the kale leaves and allow the kale to absorb the flavors of the dressing and become incredibly flavorful and tender.

It may sound odd, but it is truly a game-changer when it comes to kale salads.

While this method will revolutionize ANY kale salad, let's talk about this kale apple salad. Made with a sweet and tangy Maple Dijon dressing, sweet apples, dried cranberries, and toasted nuts, this is a memorable Kale Salad that you will crave again, and again.

Notes on Ingredients

Ingredients for kale salad labeled on counter.

Kale: You can use either curly kale or Lacinato Kale, which is also referred to as Dinosaur Kale or Tuscan Kale. Instead of purchasing a bunch of kale, you can also use bagged kale that has already been washed and stems removed.
Apples: Select a sweet, firm apple such as Honeycrisp, Fuji, or Gala for a sweet burst of fresh apple flavor. If you prefer tart apples, Granny Smith will work as well in this Kale Apple Salad.
Nuts (optional): If you don't have a nut allergy, I strongly recommend adding toasted walnuts or pecans for a nice crunch and additional textural component to the kale salad.
Dried Cranberries: Add a nice sweet and tart flavor to the salad.
Blueberries (optional): I added blueberries to my Kale Apple Salad once simply because they needed to be used. And let me tell you, it was magic! The burst of fresh blueberry flavor was perfection against the tart cranberries and sweet apples. If they are seasonal and you have them on hand, use them. If not, omit them and your salad will still be delicious.
Maple Dijon Dressing: This recipe features a Maple Dijon Dressing that pairs beautifully with the strong, earthy flavor of the kale. The maple syrup and Dijon add flavor, the apple cider vinegar helps to break down the tough fibers in the kale and the olive oil adds a rich finish. It is perfection.
- Maple Syrup: The maple syrup is a perfect pair with the Dijon and apples and gives the dressing a rich finish. However, you can use honey if you don't have maple syrup on hand.
- Olive Oil: Be sure to use extra virgin olive oil for the best flavor.
- Apple Cider Vinegar: Apple cider vinegar is the best complement to the Dijon, apples, and maple syrup. However, feel free to use red wine vinegar in its place.
- Dijon Mustard: Use stone-ground mustard or Dijon mustard, do not use yellow mustard.

How to Make The Best Kale Salad

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Prepare the Kale. To chop the kale for salad, remove the thick stem from each stalk of kale and discard and then rib the kale into bite-sized pieces or roll the kale leaves up into ribbons and chop them into bite-size pieces. Alternatively, purchase a bag of chopped kale.

Wash and dry the kale well. I recommend using a salad spinner or a clean kitchen towel to dry the kale well, as that will help the dressing adhere to the leaves, which is key to a good kale salad.

Torn kale leaves in salad spinner next to ingredients for dressing.

Massage the Kale. Add half the dressing to the prepared kale and using your hands, rub the dressing all through the kale, massaging the kale for a minute or two to really work the dressing into the leaves.

Side by side photo showing kale salad with maple dressing before and while massaging the dressing into the greens.

Marinate the Kale. For the best results, I recommend refrigerating the dressed kale for 2 hours or up to 3 days prior to assembling the kale salad. This allows the kale time to fully break down and become incredibly tender and insanely delicious.

Add Toppings Right Before Serving. It is always best to add diced apples, berries, and toasted nuts right before serving. This will keep the integrity and color of the apples and allow the nuts to remain crunchy.