What’s the first thing that comes to mind when you think kale, apple, celery? Is it juice?! These make great juice ingredients, but if you don’t have a juicer then just toss them all together and enjoy this satisfying, crunchy fall salad.
Our kale, massaged with vinegar and oil makes a perfect backdrop for the sweet, crunchy apples from Good Life Farm! This year is bumper crop for apples, and these folks have some of the best around. You can even order them to many of our CSA pick-up sites! Picture is a juicy “Scarlet O’hara”.
Yes, I did say our “massaged kale”. Massaging the kale with just a bit of oil and vinegar before assembling your salad helps break down the leaves, and makes it easier for the dressing to stick to them. So wash your hands and dig right in! It just takes a minute.
In my book this has all the makings of a great salad, leafy greens, nuts, soft cheese, and dried fruit. The dressing is sweet with balsamic and maple syrup, perfect for balancing out the bitterness of the greens. Our celery is very leafy! These leaves make a great addition to salads, just taste them first and see if you like the flavor. You can also add the leaves to any cooked dish.
Kale, Apple, Celery Salad adapted from Food Republic
6 kale leaves, stems removed, sliced thinly
3 stalks celery, sliced on an angle
handful of celery leaves – optional
1 apple, cored and sliced
1/2 a lemon
4 oz crumbled goat cheese
1/3 cup chopped walnuts
8 dried and pitted dates, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oil
pinch of kosher salt
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 teaspoon dijon mustard
salt and pepper
Squeeze the lemon over the apples and toss to coat them in lemon juice and prevent browning.
Massage the kale. Place the kale leaves in a large bowl with the apple cider vinegar, tablespoon of olive oil, and pinch of kosher salt. Squeeze the kale with your hands, and massage for 1 minute. Add the celery and celery leaves to the salad, toss with the dressing.
Make the dressing. Combine the dressing ingredients in a jar and whisk or shake to combine. Taste and add salt and pepper to your liking.
Make the salad. Toss the greens with the dressing, arrange the apples, dates, and cheese on top.
*can be made in advance, the salad will be fine pre-dressed, since kale is much sturdier than lettuce. Keep the toppings separate.
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