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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

Ingredients
  

  • 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

Instructions
 

  • 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.
    Enjoy!
Keyword apple salad, harvest apple kale salad, kale apple salad, kale salad, vegan, vegetarian