Kale Salad With Walnut Dressing Recipe

Name: Kale Salad With Walnut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch kale chopped into bite size pieces; 2 teaspoons sea salt; 1 medium fennel bulb chopped fine; 1 large apple; 1 red bell pepper chopped fine; 1 can white navy beans or garbanzo beans drained; 1 small bunch parsley chopped fine; 1 cup medjool dates chopped fine(optional); 2 cups grape tomatoes cut in half; 2 cups roasted walnuts; 1 English Cucumber chopped fine; For Walnut Dressing; 2 large shallots; 2 tbsps. white wine vinegar; 2 teaspoons sugar; 1 1/4 teaspoons salt; 1/2 teaspoon white pepper; 1 teaspoon Dijon mustard; 1 cup mild olive, canola or walnut oil

Servings: persons

1 bunch kale chopped into bite size pieces
2 teaspoons sea salt
1 medium fennel bulb chopped fine
1 large apple
1 red bell pepper chopped fine
1 can white navy beans or garbanzo beans drained
1 small bunch parsley chopped fine
1 cup medjool dates chopped fine(optional)
2 cups grape tomatoes cut in half
2 cups roasted walnuts
1 English Cucumber chopped fine
For Walnut Dressing
2 large shallots
2 tbsps. white wine vinegar
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon Dijon mustard
1 cup mild olive, canola or walnut oil

1
Wash kale and pull the leaves from the stems. Chop the kale into small, bite size pieces.
2
Put in large bowl with sea salt and toss.
3
Add fennel, apple, bell pepper, drained beans, parsley, dates, grape tomatoes, 1 cup walnuts, English Cucumber.
4
Toss Well
5
To make Walnut Dressing
6
With the steel knife in the workbowl, turn on the food processor and drop the shallots one at a time down the feedtube onto the spinning blade to mince. Add the vinegar, salt, sugar, pepper and mustard. With the processor running, slowly drizzle in the oil. Add the walnuts and process a minute to grind.
7
Toss dressing with salad and enjoy!

978

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 bunch kale chopped into bite size pieces, 2 teaspoons sea salt, 1 medium fennel bulb chopped fine, 1 large apple, and more.

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

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

That's it — enjoy your meal!

Kale Salad With Walnut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions