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Harvest Apple Kale Salad

Ann C. Collins, MD, RYT
Rich in Iron, Calcium, Vitamins C, K, A and fiber, this autumn kale apple salad is a nutritional goldmine!
Prep Time 20 mins
Course Main Course, Salad, Side Dish
Cuisine vegan, vegetarian
Servings 8 servings
Calories 194 kcal


  • 2 bunches organic curly kale large bunches
  • 1/3 c apple cider vinegar "with the mother" for probiotic benefit
  • 1/8 c olive oil
  • 4 organic apples I used honeycrisp varietal
  • 3/4 c sunflower seeds de-hulled
  • 1 tbsp olive oil


  • Soak kale leaves in clean cool water to rinse. With a sharp knife, destem the kale (cut the leaf material off of the center stem), and chop medium fine.
    In a large bowl, place the chopped kale and drizzle with 1/3 cup organic apple cider vinegar. Massage the kale, working the vinegar into the leaves as you would knead dough for bread. Set aside to marinate for a few minutes.
    In a cast iron skillet, heat 1 tbsp olive oil and toast the sunflower seeds until golden.
    Wash, destem and core 4 apples. Leaving the skin on the apple slices, dice into 1/2 inch pieces.
    Toss the greens with the apple pieces and the toasted sunflower seeds and serve.
Keyword apple salad, harvest apple kale salad, kale apple salad, kale salad, vegan, vegetarian