How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kale Salad With Apples And Hazelnuts?

You need 8 ingredients. The key ingredients include: 5 cups curly kale and mustard green leaves, torn into small pieces, 2 scallions, trimmed and thinly sliced on the bias, 2 tablespoons olive oil, 1 tablespoon brown rice vinegar, and more.

Is Kale Salad With Apples And Hazelnuts suitable as salads?

Yes, Kale Salad With Apples And Hazelnuts falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Kale Salad With Apples And Hazelnuts?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Apples And Hazelnuts Recipe

Name: Kale Salad With Apples And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups curly kale and mustard green leaves, torn into small pieces; 2 scallions, trimmed and thinly sliced on the bias; 2 tablespoons olive oil; 1 tablespoon brown rice vinegar; Sea salt and coarsely ground black pepper; 1 tart apple; 1/4 cup hazelnuts, chopped and toasted; 1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler

Fresh, crisp and full of flavor — this Kale Salad With Apples And Hazelnuts is a must-try. Made with curly kale, scallions, olive oil and brown rice vin…

This Kale Salad With Apples And Hazelnuts relies on simple, everyday ingredients such as olive oil, brown rice vinegar and tart apple. It comes together quickly and makes 4 servings, at about 305 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

5 cups curly kale and mustard green leaves, torn into small pieces
2 scallions, trimmed and thinly sliced on the bias
2 tablespoons olive oil
1 tablespoon brown rice vinegar
Sea salt and coarsely ground black pepper
1 tart apple
1/4 cup hazelnuts, chopped and toasted
1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
305 kcal
Category
Salads

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