Harvest Kale Apple Salad

Source: Broom-Tioga BOCES, Rural Health Network

Serving size: 1 1/3 cup

Servings per recipe: 4

This sweet and salty salad has a unique blend of flavors you will love!

View Nutrition Facts


  • 4 cups raw kale
  • 1 cup of raw apples with skin
  • 2 tablespoons lemon juice (bottled or canned or freshly squeezed)
  • 1/4 cup dried cranberries
  • 2 tablespoons honey
  • ¼ teaspoon table salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil


cutting mats sharp knives measuring spoons large bowl small bowl mixing spoon measuring cups


  1. Chop kale and dice apples
  2. Toss apples in ½ tablespoon of lemon juice
  3. Make dressing by combining the rest of the lemon juice, honey, salt, and pepper.
  4. Slowly add in oil until dressing thickens.
  5. Add dressing to kale and toss.
  6. Add apples and dried cranberries to salad mixture.
  7. Salad is best if made a day before serving

More About Kale

How to Select

Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.

How to Store

Store kale in a plastic bag in the coldest part of the fridge for 3-5 days.

How to Prepare

Rinse thoroughly and remove leaves from stalk. Chop in salads, wraps, pitas, and sandwiches. Steam, microwave or boil, sauté, stir-fry or braise in flavored broth. Add to soups for last few minutes of cooking. Cook with olive oil, garlic, and lemon juice as a side dish.