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    Home » Recipes » Salads

    Kale Apple Salad

    Published: Sep 23, 2014 · Modified: Sep 4, 2020 by Jenn Sebestyen

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    A nutritious hearty salad that’s tart, sweet, and crunchy. Drizzle this Kale Apple Salad with the creamy dairy free Warm Pumpkin Vinaigrette for fall harvest vibes!

    Overhead view of a plate of Autumn Kale Apple Salad with Warm Pumpkin Vinaigrette. A silver fork lies on the side of the plate.

    This simple lunch just screams fall and it won’t give you that afternoon food coma.

    This Autumn Kale Apple Salad with Warm Pumpkin Vinaigrette would also be the perfect start to a heartier meal.

    Kale Apple Salad w/ dried cranberries on a white plate drizzled with Warm Pumpkin Vinaigrette

    Protein packed from pumpkin seeds and pecans, tart and sweet from apples and dried cranberries, bursting with vitamins and minerals from kale, and if that’s not enough, high in antioxidants from pumpkin and apple cider vinegar in the vinaigrette, this salad will make you healthier just by looking at it! (Disclaimer: It won’t actually make you healthier by looking at it.)

    But it sure is healthy choice if you eat it and, luckily, it’s as delicious as it is nutritious.

    Warm Pumpkin Vinaigrette drizzled over a kale apple salad w/ dried cranberries, pumpkin seeds, and pecans. Second plate of salad in the background.

    I didn’t really measure the salad ingredients as I was throwing them in the bowl, but I’ll do my best here to give you a general idea. It doesn’t really matter though, throw in more nuts or seeds if you like or lessen those and up the amount of fruit…however you like your salad.

    The dressing amounts are exact, but you probably won’t use it all. Leftover dressing will keep in an airtight container in the fridge for a few days.

    More healthy vegan salads

    • Chinese Tofu Salad
    • Arugula Peach Salad
    • Massaged Kale Quinoa Salad
    • Superfood Salad w/ Citrus Tahini Dressing
    • Butternut Squash Quinoa Spinach Salad

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    kale salad with apple slices and pumpkin dressing drizzled over the top

    Autumn Kale Apple Salad with Warm Pumpkin Vinaigrette

    A nutritious hearty salad that's tart, sweet, and crunchy. Drizzle it with this creamy dairy free Warm Pumpkin Vinaigrette!
    5 from 4 votes
    Print Rate
    Course: Salads, Sides
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 3 minutes minutes
    Total Time: 13 minutes minutes
    Servings: 4
    Calories: 251kcal
    Author: Jenn Sebestyen

    Ingredients

    Salad

    • 1 bunch curly kale chopped into small bite size pieces
    • â…“ cup raw pecans chopped
    • â…“ cup raw pepitas shelled pumpkin seeds
    • ¼ cup dried cranberries
    • 2 apples sliced

    Dressing – makes about 1 ½ cups

    • â…“ cup pure pumpkin puree
    • ¼ cup apple cider vinegar
    • 1 tablespoon pure maple syrup
    • 1 teaspoon shallot minced
    • ½ teaspoon salt or to taste
    • ¼ teaspoon pepper or to taste
    • ¼ cup + 2 tablespoons extra virgin olive oil

    Instructions

    • Combine pumpkin puree, vinegar, maple syrup, shallot, salt and pepper in a small sauce pot. Mix well.
    • Slowly drizzle in the olive oil, whisking continuously.
    • Heat on the stove over medium-low for a few minutes to warm, whisking often.
    • While the dressing is warming, put all of your salad ingredients into a large bowl and toss well to combine.
    • When dressing is warmed through, take off heat and pour over salad. (You don't have to use all of the dressing. Use as much or as little dressing as you like. Store leftovers in an airtight container in the fridge for a couple days). Toss everything together to combine.

    Notes

    ~ Store the salad and the dressing separately in air tight containers in the fridge if you have leftovers.
     

    Nutrition

    Calories: 251kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 307mg | Potassium: 151mg | Fiber: 6g | Sugar: 18g | Vitamin A: 5800IU | Vitamin C: 38.8mg | Calcium: 80mg | Iron: 1.3mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Monica | Nourish & Fete says

      October 08, 2017 at 7:07 am

      I’m glad I stumbled across this – I made a salad last night with butternut squash, toasted walnuts, and Pecorino, and have SO MUCH kale left over. This looks delicious and different enough that I won’t mind serving it again right away!5 stars

      Reply
      • Jenn S. says

        October 08, 2017 at 7:51 am

        Oh, perfect! Your salad with butternut squash sounds delicious too! Thanks, Monica!

        Reply
    2. Amy | The Cook Report says

      October 08, 2017 at 5:47 am

      Wow, love the idea of that warm vinaigrette!5 stars

      Reply
      • Jenn S. says

        October 08, 2017 at 7:50 am

        Thank you, Amy!

        Reply
    3. Jagruti says

      October 08, 2017 at 3:55 am

      I’ve never come across pumpkin vinaigrette, sounds delicious! Perfect for autumn.

      Reply
      • Jenn S. says

        October 08, 2017 at 7:50 am

        I try to put pumpkin in pretty much everything this time of year. 🙂

        Reply
    4. Trang says

      October 08, 2017 at 1:00 am

      I love the apple in this salad, and warm pumpkin vinaigrette sounds amazing!5 stars

      Reply
      • Jenn S. says

        October 08, 2017 at 7:50 am

        Thanks! I love pumpkin and apples together!

        Reply
    5. Ginny McMeans says

      October 07, 2017 at 11:35 pm

      I’ve never made Pumpkin Vinaigrette before. It sounds so flavorful and making it warm over a kale salad sounds perfect.5 stars

      Reply
      • Jenn S. says

        October 08, 2017 at 7:50 am

        Thank you, Ginny!

        Reply
    6. Becky Striepe says

      August 15, 2016 at 12:18 pm

      Ooh I bet that a warm dressing on toothsome kale is a great combo!

      Reply
      • Jenn S. says

        August 15, 2016 at 6:22 pm

        It’s a great combo! Thanks, Becky!

        Reply
    7. Lynn Thurman says

      September 23, 2014 at 9:24 am

      Your photography is great. Really makes the dish appealing. Of course, it sounds good, too!

      Reply
      • sebestyen2 says

        September 24, 2014 at 8:15 am

        Thanks! I still have so much to learn about photography, but I’m getting better!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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