I’m calling it now! This crunchy Kale Salad with apple and pecans is the salad of fall. You will make this again and again and again.
Not only is it healthy and beautiful, but it tastes amazing. It’s got great texture, a balanced flavor, and will leave you feeling full for a good long while. You can’t beat that! We love to use Lacinato kale, but of course you can use any variety. It’s filled with crunchy, sweet apples, toasted pecans, crispy breadcrumbs, and lots of Parmesan cheese. This salad recipe checks all the boxes!
We recommend pairing it with our nutty, slightly sweet Lemon Tahini Dressing, but of course you can use any salad dressing you love most. Pinky promise this will go in your regular menu rotation — it’s that good.
For more easy salad recipes, consider trying our Fall Cobb Salad, Lemon Kale Caesar Salad, or this No Cook Kale and Brussels Sprout Salad next!
Ingredient Notes
- Lacinato kale, also called dinosaur kale or Tuscan kale: We prefer this to curly kale, as it has a softer texture and milder flavor. Remove stems and slice leaves into thin ribbons.
- Apple: We recommend Honeycrisp, Gala, or Fuji apples. You can cut them into any shape you like — we love the look of matchsticks!
- Pecans or walnuts: To add some crunch and protein.
- Shaved Parmigiano Reggiano: We always have Parmesan cheese on hand, but Pecorino Romano is great too.
- Breadcrumbs: Either fresh breadcrumbs or store-bought, toasted in a little bit of extra virgin olive oil. This adds the best crunch!
You can toss this kale apple salad with any dressing you love. We think it pairs particularly well with our Lemon Tahini Dressing (made with fresh lemon juice). It would also be delicious with Creamy Green Goddess Salad Dressing, {5 Minute} Shallot Vinaigrette, or our classic Kale Salad Dressing.
How To Make A Kale Apple Salad
- Choose the right dressing! We love this Lemon Tahini Dressing, but you can easily switch it up. Check out all of our easy salad dressing recipes for inspiration. Most dressings without mayonnaise will keep for at least 1 week in a fridge, so these are great for prepping ahead of time.
- Toast the breadcrumbs. Heat a little oil in a nonstick skillet over medium-high heat. Add the panko breadcrumbs then cook for 2-3 minutes, or until golden brown and toasted.
- Toss with dressing. Place the thinly sliced kale leaves in a large bowl, along with apple matchsticks, toasted pecans, Parmesan cheese, and breadcrumbs. Pour as much of the dressing on top as you like, then toss well to evenly coat. Taste, adjust seasoning with Kosher salt (or flaky sea salt) and black pepper, then enjoy!
FAQs
Yes, you can use other types of kale, such as curly kale or red kale. Just be sure to chop the kale into bite-sized pieces before adding it to the salad.
Absolutely. Just be sure to use an apple variety that is crisp and sweet.
Yes, you can make this salad ahead of time and chill it in the refrigerator for up to 24 hours. Just be sure to add the dressing just before serving so that the kale doesn’t get soggy. To prevent the apples from oxidizing and browning, we recommend tossing them with a little lemon juice.
Of course! We like to add kale to quinoa salad for a power house, nutrient-dense lunch. Quinoa or farro would be great here.
Absolutely. Simply use gluten-free panko breadcrumbs or omit them entirely.
Expert Tips
- If not enjoying immediately, wait to dress the salad! While kale leaves hold up better than arugula, spinach, or other softer lettuces when dressed, you still don’t want them to get soggy. If making in advance, wait to toss with salad dressing until ready to eat.
- Apples not in season? Consider swapping them out for pears or dried fruit. You want a mild sweetness. Dried cranberries are a little tart, chewy, and delicious!
- Be sure to toast the nuts and breadcrumbs: These add depth of flavor and a crunchy texture.
- If you’re using curly kale, you may want to massage the kale with the dressing before adding other salad ingredients. It’s less tender than lacinato kale.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can make this raw kale salad ahead of time and chill it in the refrigerator for up to 24 hours. Add the dressing just before serving so that the kale leaves don’t get soggy. To prevent the apples from oxidizing and browning, we recommend tossing them with a little lemon juice.
- Leftovers and storage: If you have leftover kale salad, store it in an airtight container in the refrigerator for up to 2 days. Note that the kale may lose some of its crispness over time, but it will still be delicious!
- To freeze: Do not freeze this salad. Enjoy it fresh or within a few days!
How To Serve
This kale salad goes great with crusty bread and grilled chicken for a complete meal.
A few other ideas to add a bit more protein: grilled steak, Italian sausage, roasted salmon or shrimp, burgers, or soup. I also love to serve a big green salad next to a simple pasta (doesn’t get much simpler than our quick and simple penne pomodoro!).
Substitutions and Variations
- Cheese: Instead of Parm, try Pecorino Romano, which has a similar texture. For a totally different experience, consider using goat cheese, feta cheese, manchego, pan seared halloumi, gorgonzola, or blue cheese. To make dairy-free, consider adding cubed ripe avocado.
- Nuts: We love pecans here, but any variety of nut would work: sliced almonds, toasted walnuts, pine nuts, or marcona almonds (our personal favorite) are great options.
- To enjoy nut-free, consider using pumpkin seeds or roasted sunflower seeds. Great crunch!
- Salad dressing: Not feeling up to making a dressing? This is totally delicious with a simple drizzle of balsamic vinegar and extra virgin olive oil or honey mustard. We’ve all been there; sometimes easiest is best.
Kale salad lovers, you’re definitely going to want to give this one a try. It’s healthy, flavorful, and just an all around delicious salad you won’t tire of eating.
If you make this easy Kale Salad recipe, please let us know by leaving a review and rating below!
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Crunchy Kale Salad with Apple and Pecans
Ingredients
For the Breadcrumbs
- 1 Tbsp extra virgin olive oil
- ⅓ cup fresh or store-bought breadcrumbs
For the Kale Salad
- 1 bunch lacinato kale ribs removed, leaves thinly sliced into ¼-½-inch strips
- 1 medium apple such as Honeycrisp, Gala, or Fuji, cut into matchsticks about ¼-inch thick and 1-inch long
- ⅓ cup pecans or walnuts, toasted and roughly chopped
- ⅓ cup shaved Parmigiano Reggiano or Pecorino Romano cheese, plus more for serving
- Flaky sea salt for serving
- Freshly ground black pepper to taste
- ½ cup lemon tahini dressing
Instructions
- Make the lemon tahini dressing. If you haven't already, make a batch of our lemon tahini dressing.
- Toast the breadcrumbs. Heat 1 Tbsp olive oil in a small skillet over medium-high heat. When hot, add ⅓ cup of breadcrumbs. Cook, stirring occasionally, until the breadcrumbs are golden brown and toasted, about 2-3 minutes. Set aside.
- Assemble the kale salad. Place thinly sliced kale, apple, ⅓ cup toasted pecans, ⅓ cup shaved Parmesan, and toasted breadcrumbs in a large bowl. Drizzle the lemon tahini dressing on top, then toss well. Serve immediately with additional shaved Parmesan, a sprinkle of flaky sea salt, and black pepper, if wanted.
Notes
- Make the dressing ahead of time: Lemon tahini dressing can be made up to 5 days in advance. Store leftovers in a jar or sealed container in a fridge, then give it a good whisk before serving to loosen it up.
- To make-ahead the salad: You can make this salad ahead of time and chill it in the refrigerator for up to 24 hours. Add the dressing just before serving so that the kale leaves don’t get soggy. To prevent the apples from oxidizing and browning, we recommend tossing them with a little lemon juice.
- Leftovers and storage: If you have leftover salad, store it in an airtight container in the refrigerator for up to 2 days. Note that the kale may lose some of its crispness over time, but it will still be delicious!
- Do not freeze this salad. Enjoy it fresh or within a few days.
Nutrition
Photography by: Megan McKeehan
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