Kale and Apple Salad With Maple Mustard Dressing

Karen Kelly
by Karen Kelly
6 servings
10 min

is loaded with pistachios and pomegranate arils. It is fresh, seasonal, and easy to make but sure to impress. {gluten free, dairy-free, vegan, paleo, whole30}

kale salad with apples and dressing on the side

Looking for easy-peasy impressive side salads to mix up your salad game? This Kale and Apple Salad with Maple Mustard Dressing is a no brainer. It is colorful, seasonal, and full of flavor. Even those kale haters will like this one.

Making homemade maple mustard dressing with pure maple syrup makes a difference. Homemade dressing is so easy to make and it's way tastier than storebought. Plus you can be sure that it's not full of sneaky additives and preservatives that you don't need.

dressing ingredients with dressing in a bowl and microplane on the side

For this salad, I used baby kale which is more tender than curly or lacinato kale. Baby kale works well in salads because it has a milder taste and it is more tender which makes it easier to eat raw. No need to massage your kale here. Just throw it in the bowl just like you would any other lettuce.

Did you know that kale is one of the most nutrient-dense foods in existence? That means it's low in calories but contains a healthy dose of nutrients like omega-3 fatty acids and Vitamins A, K and C. Anytime you can fit more greens into your day you are doing your body a world of good.

dressing being poured onto a kale salad
Ingredients for the salad

  • baby kale - I prefer using baby kale in salads like this because it has a milder taste and more tender leaf that is easier to eat raw. Plus it holds up well if you are making it ahead.
  • apple - I love the sweet flavor of Honeycrisp apples but any type of apple will work here.
  • pistachios - Nuts add some crunch to this salad. Feel free to use any nuts you have in the pantry. Try almonds, cashews, pecans, walnuts, or macadamia nuts.
  • pomegranate arils - These little gems are so beautiful and add some much nutrition and sweetness.

Ingredients for the dressing

  • olive oil - Use good olive oil for dressing like this because you can taste it. I used extra virgin olive oil for dressing because I like the light flavor.
  • orange juice and zest - Using fresh squeezed orange juice makes all the difference in this dressing. The zest adds extra orange flavor to make it pop.
  • maple syrup - I always use pure maple syrup for the best flavor.
  • dijon mustard - I LOVE using grainy mustard because I think it tastes better and it adds texture to the dressing.
close up off kale salad with apples and pomegranate arils
What to serve with this salad

This light and sweet salad taste great with a simple grilled chicken or London broil. It has so much flavor that you don't need a complicated entree with this.

kale salad with orange and dressing on the side
More Salad Recipes

  • Lentil Salad with Tuna
  • Marinated Tomato Basil Salad
  • Chopped Salad
  • Cucumber Salad {Keto}
  • Quinoa Salad with Greens
Kale and Apple Salad With Maple Mustard Dressing
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 3 cups baby kale
  • 1 large Honeycrisp apple sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • 2 tablespoon fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 1 1/2 tablespoon pure maple syrup
  • 1 1/2 teaspoon dijon mustard
  • salt and pepper to taste

Put all salad dressing ingredients into a jar and shake.
Add all salad ingredients to a medium sized bowl.
Dress salad right before serving. This salad stays well in the fridge for several days without getting soggy and apples don't brown because of acid in the oranges.
  • This salad holds up well for up to two days if it is not dressed.
  • Feel free to use any type of kale you want.
Karen Kelly
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