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Apple Hazelnut Kale Salad

Apple Hazelnut Kale Salad

Yum

March 16, 2016
42 Comments
apple, kale, nuts, vegan

I never used to like raw kale (what is wrong with me?!!)…that is, until I discovered making it this way! I owe it to superb Chef Jeanie Roland, whose lovely restaurant in Westerly, Rhode Island David and I happened to go to for Valentine’s day, this year. I cannot say enough how special and innovative, not to mention filled with love, every one of her dishes were! In any case, one of the dishes that we ordered that evening was her raw kale and lentil salad and …I just loved it! Of course I loved her special vinaigrette, and of course I loved her pairing with the lentils and little shredded carrots but really, I realized that the reason why I loved the raw kale this time around was simply because she had chopped it very finely! Hers was almost shredded it was so fine, and it made all the difference in the world! So, when I got back home, I decided to give it a try and created this whole new refreshing salad for Cuisinicity.

The combination of the sweet & sour apple cider vinaigrette, fresh grated apple and chopped hazelnuts (you can also use hempseeds) with the finely chopped kale is absolutely superb! I now use this salad as a foundation: by that, I mean that I like to “build on it” and make it more of a centerpiece all-in-one meal (how wonderful is that?!) so I can add some grains and legumes or beans to it for protein–French lentils or quinoa or farro blend  beautifully in this salad–and of course more thinly sliced or grated veggies such as carrots, fennel, radishes… anything goes! Take it away!!

Apple Hazelnut Kale Salad

5.0 from 9 reviews
Apple Hazelnut Kale Salad
 
Print
*Any variety of apple will do!
Author: Catherine Katz
Serves: 4
Ingredients
  • 1 bunch fresh kale, rinsed & finely chopped
  • 1 apple, rinsed, skin on, coarsely grated
  • ¼ cup chopped hazelnuts or hempseeds
  • Dressing:
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp 100% apple cider
  • ¼ cup extra virgin olive oil
  • ⅛ tsp salt
Instructions
  1. Mix all the dressing ingredients in a small bowl.
  2. Pour dressing over the remaining ingredients and gently stir.
3.2.2802

 

 

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Comments

  1. John Breeden says

    August 22, 2019 at 11:15 am

    Made this for dinner and enjoyed it again, chilled, for breakfast – it was that good. Thanks Catherine

    Reply
    • Catherine Katz says

      August 23, 2019 at 10:01 am

      Yay John! it’s so nice to hear from you as always! 🙂

      Reply
  2. Margo Anders says

    January 21, 2018 at 10:42 am

    Hello Catherine, this recipe sounds lovely. What could I substitute for the apple cider? I would rather not buy a whole bottle of cider for just two tablespoons, and we won’t drink it.

    Reply
    • Catherine Katz says

      January 21, 2018 at 1:38 pm

      Hi Margo,
      I understand completely, but because there is nothing else that I found that gives it that perfectly sweet yet tangy wonderful taste, what I had to do for myself, for the exact same reason as you, is buy one of those single serving bottle of apple cider and keep it in my fridge for 2-3 weeks (it really keeps amazingly well, you just have to shake it up when you use it), by which time, I have had ample time to use it in many dressings. I hope that’s helpful! 🙂

      Reply
      • Margo Anders says

        January 21, 2018 at 4:27 pm

        Thank you….I have never seen single serving sizes, only quart or larger. I will look for them.

        Reply
        • Catherine Katz says

          January 21, 2018 at 5:45 pm

          You re welcome, Margo!

          here is an example: https://www.martinellis.com/products/apple-cider/ but I have also gotten mine at the health food store in the refrigerated section.

          Reply
  3. Chuck S says

    June 21, 2017 at 11:53 am

    Catherine:

    A friend forwarded me a link to this kale salad. How much kale, either by volume or weight, do you recommend for this recipe? “One bunch” of kale has a wide variation in quantity at my grocery store depending on the variety of kale. Plus, quantity is lost once the stem and veins are removed from the kale leaves.

    Reply
    • Catherine Katz says

      June 21, 2017 at 2:29 pm

      Hi Chuck, so nice to have you at the Cuisinicity table! You are absolutely right about the variation in Kale and I will make sure to weigh it next time I am at the market so I can tell you more precisely. Frankly, what I do for my own family is pick whatever variety of kale looks the best that day and just get a sense of what I need, which, once finely chopped, ends up being about 6-7 cups. That’s just about right for the amount of dressing called for in the recipe to coat the kale perfectly so that it’s seasoned nicely. I know this is not as helpful for you right now but once you taste this salad, you will know exactly what I mean! I promise I’ll get back to you! 🙂

      Reply
    • Catherine Katz says

      June 29, 2017 at 5:42 pm

      Hi again Chuck! I had a chance to weigh a bunch of Kale, I like the curly variety, but as I said, I have done with all varieties, and it weighed
      0.60 lbs. I do get rid of the stem but I keep the vein as well and just chop it all very fine. It’s perfect that way! Please let me know if that helped! 🙂

      Reply
      • Chuck Streamer says

        June 29, 2017 at 8:15 pm

        Catherine:

        Thank you for remembering my question, and for the follow up.

        Chuck Streamer

        Reply
        • Catherine Katz says

          June 30, 2017 at 12:37 pm

          My pleasure! 🙂

          Reply
  4. Tracey says

    March 7, 2017 at 5:16 pm

    Catherine I was fooling around one night with some left overs. I had made this with walnuts in stead of hazel nuts, so what I did was, I took some warm quinoa, put some salad on top (cold) warmed the dressing a little & poured it on top. Delish !!! I use this dressing quite a bit !!

    Reply
    • Catherine Katz says

      March 10, 2017 at 10:14 am

      Sounds wonderful Tracey! 🙂

      Reply
  5. Iris says

    June 9, 2016 at 3:26 pm

    Love this recipe. I used pecans since that’s what I had and added fennel. It was delicious. My 8 year had seconds. I served it with quinoa and the combination was great. Thanks for the great recipes that you continue to share.

    Reply
    • Catherine Katz says

      June 9, 2016 at 4:21 pm

      LOVELY Iris!!! It’s truly my pleasure!

      Reply
  6. Penny Dashiell says

    May 16, 2016 at 5:13 pm

    I grow three kinds of kale (organically of course) and am always looking for new recipes to try. How simple this sounds! And better yet: chopping the kale into smaller pieces…why didn’t I think of that? As a newcomer to your site, I’m looking forward to trying all your vegan recipes.

    Reply
    • Catherine Katz says

      May 16, 2016 at 5:19 pm

      YAY Penny!!!

      A BIG WELCOME to the Cuisinicity table!! I think you are going to LOVE this little recipe…and many others, I hope, of course! 🙂

      Reply
  7. Barbara says

    March 21, 2016 at 10:11 am

    I love Kale and make a similar salad. Will try it with the hazelnuts! YUM

    Reply
  8. Tanya Halliday says

    March 16, 2016 at 11:27 pm

    This looks wonderful. Quick question though – Do you serve immediately, or let it “marinate” a bit, maybe even massaging the dressing in to the kale? I make a kale, cabbagge, and carrot salad with sesame oil dressing fairly frequently, and find it to be so much tastier after letting it sit in the fridge overnight!

    Reply
    • Catherine Katz says

      March 19, 2016 at 2:56 pm

      Hi Tanya, I serve it right away but what’s also nice is that it keeps well refrigerated the next day too!

      Reply
  9. Candace Mailhot says

    March 16, 2016 at 7:18 pm

    This was delicious! Problem is, I had to enjoy it with a friend since my husband is violently allergic to hazel nuts. Which nut (as far as we know, he is not allergic to the most commonly enjoyed nuts) would you recommend for a substitute? Many thanks!

    Reply
    • Catherine Katz says

      March 19, 2016 at 2:57 pm

      Thank you Candace! Almonds or walnuts would be a lovely substitution too! 🙂

      Reply
  10. Denine Stracker says

    March 16, 2016 at 5:02 pm

    I´ll admit that I never eat kale in raw form. Why is that? I love this idea, especially paired with hazelnuts. Thank you!

    Reply
    • Catherine Katz says

      March 19, 2016 at 2:57 pm

      You are so welcome Denine! 🙂

      Reply
  11. Kristin says

    March 16, 2016 at 11:56 am

    This looks delicious!
    Do you recommend a certain type of kale for this recipe, or does it matter?

    Reply
    • Catherine Katz says

      March 19, 2016 at 2:58 pm

      Any kind you’d like Kristin, as long as you chop it finely! 🙂

      Reply
      • Kristin says

        March 19, 2016 at 7:48 pm

        Thanks Catherine,
        I made this the other night using red kale and tossed in 1/4 c. of currents as well, my family loved it, it was really delicious! ☺

        Reply
        • Catherine Katz says

          March 20, 2016 at 5:32 pm

          That sounds delicious Kristin! 🙂

          Reply
  12. Carleen says

    March 16, 2016 at 10:03 am

    Getting my grocery list ready–adding more kale and hazelnuts to give this a try!

    Reply
    • Catherine Katz says

      March 16, 2016 at 10:04 am

      Wonderful Carleen! You won’t be disappointed!!! 🙂

      Reply
  13. Tracey says

    March 16, 2016 at 9:53 am

    Oooo!! Looks delish !! I’m heading to the store now !!

    Reply
    • Catherine Katz says

      March 16, 2016 at 10:05 am

      HAHAHAH Tracey, you are so cute!! 🙂 let me know how you love it!!

      Reply
      • Tracey says

        March 21, 2016 at 12:54 pm

        Catherine Katz !!! I can not stop eating this salad. I Love It !!1 I even had a spoon full before I went to bed last night!!! I added red quinoa with it for lunch, I made sure to have it for dinner last night. Guess what I’m having for lunch today!!! lol 🙂

        Reply
        • Catherine Katz says

          March 21, 2016 at 12:57 pm

          HAHAHAHA!! THAT’S WONDERFUL Tracey!!!! What a great salad to be “addicted” to!! 🙂

          Reply
          • Tracey says

            March 31, 2016 at 4:11 pm

            Catherine the dressing is wonderful !! It goes great with other salads as well. I made some for my cousin, she swore I bought it. I made it in 5 seconds, she kept looking for the bottle. hahahaha !! 🙂

          • Catherine Katz says

            April 1, 2016 at 7:34 am

            HAHAHA Tracey, I just love your comments!:)

  14. Corinda says

    March 16, 2016 at 9:38 am

    Looks so delicious!! I’ve been super into kale salads lately…. can’t wait to try this!!!

    Reply
    • Catherine Katz says

      March 16, 2016 at 10:07 am

      YAY MY CORINDA!!!!! Doesn’t it look so yummy?!!! 🙂

      Reply
  15. Sheila says

    March 16, 2016 at 9:11 am

    Regarding my previous message, no need for clarification. I just realized the science of taste behind these two ingredients. Looking forward to trying this recipe. As always many thanks for your great recipes and wonderful spirit! -Sheila-

    Reply
    • Catherine Katz says

      March 16, 2016 at 10:09 am

      Hahah OK Sheila! It’s just a wonderful “sweet & sour” little dressing which is perfect to balance out the tartness of the raw kale. I hope you love it too! 🙂

      Reply
  16. Sheila says

    March 16, 2016 at 9:08 am

    This recipe looks wonderful! You mention adding apple cider vinegar, and pure apple cider vinegar. (5 tablespoons total) Would appreciate clarification. Many thanks.-Sheila-

    Reply

Trackbacks

  1. simple fresh salads to shed those extra pounds weight management says:
    January 20, 2018 at 10:33 am

    […] is a dressing I absolutely love with apple cider vinegar in my apple Kale hazelnut salad, or my Apple Coleslaw salad: it’s superb and you can use it with any […]

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