Quick Kale Apple Salad Recipe

Name: Quick Kale Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 leaves Kale, Stems Removed And Torn Into Pieces (8-10 Cups Loosely Packed); 7 ounces, weight Brussels Sprouts, Bruised Leaves And Ends Removed; 3 Tablespoons Sriracha Vinaigrette Or Your Favorite Dressing, Divided; 2 Medium Apples, Seeded Cored And Cut Into Quarters (for Smaller Slices Cut Into 1/8 Chunks); 2 Tablespoons Raw Pepitas; 2 Tablespoons Dried Cranberries; 2 Tablespoons Raw Pecans Pieces (about 10 Whole Pecans); 1 cup Cooked Cannellini Beans; 1 teaspoon Gorgonzola Cheese Crumbles (omit For Vegan); 1/2 Small Lemon, Sliced Into Wedges (optional)

Servings: persons

8 leaves Kale, Stems Removed And Torn Into Pieces (8-10 Cups Loosely Packed)
7 ounces, weight Brussels Sprouts, Bruised Leaves And Ends Removed
3 Tablespoons Sriracha Vinaigrette Or Your Favorite Dressing, Divided
2 Medium Apples, Seeded Cored And Cut Into Quarters (for Smaller Slices Cut Into 1/8 Chunks)
2 Tablespoons Raw Pepitas
2 Tablespoons Dried Cranberries
2 Tablespoons Raw Pecans Pieces (about 10 Whole Pecans)
1 cup Cooked Cannellini Beans
1 teaspoon Gorgonzola Cheese Crumbles (omit For Vegan)
1/2 Small Lemon, Sliced Into Wedges (optional)

1
Place slicing blade in food processor (for very finely chopped kale, use the shredding blade).
2
Working in bunches, feed kale through processor.
3
Empty sliced kale into a large bowl.
4
Still using the slicing blade, feed Brussels sprouts through processor.
5
Empty sliced sprouts into the bowl with kale.
6
Toss to mix.
7
Drizzle with 1-2 tablespoons of Sriracha vinaigrette and toss well to combine.
8
Return to food processor (still with slicing blade) and, working a quarter at a time, slice apples.
9
Empty sliced apples into kale/sprouts mixture.
10
Add pepitas, cranberries, pecans and beans to bowl.
11
Drizzle with remaining Sriracha vinaigrette and toss well.
12
Divide salad into bowls and sprinkle with cheese if using.
13
Serve with lemon wedges if desired.
14
Note: Recipe for Sriracha vinaigrette is available in our TK recipe box, or on our website.

254

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

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 10 ingredients. The key ingredients include: 8 leaves Kale, Stems Removed And Torn Into Pieces (8-10 Cups Loosely Packed), 7 ounces, weight Brussels Sprouts, Bruised Leaves And Ends Removed, 3 Tablespoons Sriracha Vinaigrette Or Your Favorite Dressing, Divided, 2 Medium Apples, Seeded Cored And Cut Into Quarters (for Smaller Slices Cut Into 1/8 Chunks), and more.

Yes, Quick Kale Apple Salad 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!

Quick Kale Apple Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions