Kale & Apple Salad with Sesame Vinaigrette

Beautiful dark green flat leaf kale combined with crisp apple and a velvety toasted sesame vinaigrette.  That's this gorgeous salad.

While kale used to be relegated to lining salad bars, it has definitely taken a front seat during the last few years as people are discovering how delicious it is. It's not just a wallflower adorning a plate any longer, but has become a staple on many restaurant menus.

I LOVE TO USE LACINATO KALE, WHICH IS A FLAT LEAF ITALIAN VARIETY

I have eaten curly kale for quite some time, but recently discovered the more flat leaf varieties such as Lacinato, which is an Italian kale and an absolutely delicious kale at that. I love to use Lacinato kale in my dishes as it doesn't require the massage or marinating time of more heartier leafed curly kale.

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This kale salad is so easy to whip up. It has a delicious vinaigrette with that deep sesame flavor that is so alluring accompanied by the crunch of sweet tart apple and toasted sesame seeds.

Kale is immensely good for you, loaded with vitamins A, C & K and happens to be one of the most nutrient dense foods you can put into your body.  It contains loads of antioxidants and cancer fighting properties.  Put kale on repeat for your regular meal rotations.

THIS SESAME VINAIGRETTE IS PERFECT WITH THE KALE AND CRISP, SLIGHTLY SWEET APPLE

This kale salad is great as a side, or add some savory rotisserie chicken to load up some protein.  Either way you're gonna love this leafy green salad.

Nothing makes a salad feel more special than a beautiful wooden salad bowl and wooden tongs to toss it all together.

Kale & Apple Salad with Sesame Vinaigrette


1 bunch kale (I like Lacinato kale, which is a flat leaf variety
1 apple, such as gala or fuji, sliced into thin wedges
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 teaspoon grainy mustard
1 teaspoon honey
Small pinch course sea salt
1 teaspoon toasted sesame seeds




Remove ribs of kale by running your hand along the leaves to strip the leaves off of the ribs.
Stack the leaves and cut into ribbons that are roughly 2-3 inches in length.


In a large salad bowl, whisk, vinegar, oils, mustard, honey and salt until combined and emulsified.
Add the apple slices and kale and toss well.  Sprinkle over the sesame seeds and give another toss.


This is perfect as a side salad or make it a full lunch by adding some flavorful rotisserie chicken.