Kale Apple Salad Recipe

Packed with vitamins, fiber, and antioxidants, this apple salad with kale is not only tasty but also incredibly healthy.

Estimated reading time: 4 minutes

• Ingredients You’ll Need
• How To Make Apple Salad
• Serving Suggestions
• Kale Apple Salad Recipe

Salads are a fantastic way to incorporate fresh, nutritious ingredients into your diet, and this apple and kale salad is a perfect combination of crisp textures and vibrant flavors.

The natural crunch and juiciness of apples perfectly complement the slightly bitter taste of kale, making them a fantastic pairing for a salad.

Why You’ll Love This Apple Salad

• requires no cooking
• its gluten and soy free
• low in carbohydrate and calorie
• a good antioxidant with lot of fibre

Ingredients You’ll Need

Dressing Ingredients:

• Extra Virgin Olive Oil or avocado oil.
• Apple Cider Vinegar because it brings the whole salad together.
• Honey or maple syrup to balance the bitterness and sourness.
• Dijon Mustard, Salt, and Pepper

Salad Ingredients:

• Kale (destemmed and chopped) or use baby spinach.
• Honey Crisp and Granny Smith , for the sweet and tangy flavour. You can use any other variety of apples also. Tartness of green apple perfectly compliments the sweet apples.
• Red Onion for a hint of spiciness and savoury flavour.
• Dried Cranberries or raisins for the texture and natural sweetness.
• Nuts : Use either toasted walnuts, pecan nuts, or almonds. You can add flax or pumpkin seeds for the extra nutrition.
• Feta or Goat Cheese but its optional.

How To Make Apple Salad

Step 1: Prepare the Kale

• Start by washing the kale thoroughly under cold water.
• Remove the tough stems and chop the leaves into bite-sized pieces.
• To soften the kale and remove its natural bitterness, massage it with a drizzle of olive oil or half of the dressing for about 1 – 2 minutes. This helps break down the tough fibres, making the kale more tender and easier to digest.

Step 2: Prepare the Dressing

• In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper.
• Shake or whisk until the dressing is well combined and has a smooth consistency.

Step 3: Toast the Nuts/Seeds

• Toasting the nuts enhances their nutty flavor and adds a crunchy texture to the salad.
• Heat a pan over medium heat, add the nuts or seeds, and toast them for about 3-4 minutes, stirring occasionally.
• Once they are fragrant and slightly golden, remove them from the heat and let them cool.

Step 4: Assemble the Salad

• In a large salad bowl, combine the massaged kale, sliced apples, dried cranberries, and onions.
• Drizzle the dressing over the apple salad and toss everything together until well coated.
• Crumble the feta cheese on top and sprinkle seeds/nuts.
• Let the apple salad sit for 5-10 minutes before serving to allow the flavors to meld together.

Serving Suggestions

• Pair this salad with grilled chicken, salmon, or tofu/ paneer for a protein-packed meal.
• Serve apple salad as a side dish for a holiday gathering or family dinner.
• Add cooked quinoa or farro for a heartier, more filling salad.

More Salad Recipes

• Pomelo Salad
• Orange Salad
• Fattoush Salad
• Roasted Fig Salad
• Cherry Tomato Salad
• Summer Tomato Salad
• Beetroot Orange Salad

Get all my Salad Recipes here and you can watch the videos on Instagram .

Ingredients

Ingredients For Salad Dressing:

• ▢ 2 tablespoon extra virgin olive oil

• ▢ 1 tablespoon apple cider vinegar

• ▢ 1 teaspoon honey

• ▢ ½ teaspoon Dijon mustard

• ▢ ½ teaspoon salt or to taste

• ▢ ¼ teaspoon black pepper or to taste

• ▢ 2 Cups kale

• ▢ 1 medium size Honey Crisp apple, diced

• ▢ 1 medium size Granny Smith apple, diced

• ▢ 1 small size red onion, sliced

• ▢ 2 tablespoon dried cranberries, chopped

• ▢ 2 tablespoon feta cheese crumbled

• ▢ 1 tablespoon flax seeds

Instructions

• Start by washing the kale thoroughly under cold water. Remove the tough stems and chop the leaves into bite-sized pieces.
• To soften the kale and remove its natural bitterness, massage it with a drizzle of olive oil or half of the dressing for about 1 – 2 minutes. This helps break down the tough fibres, making the kale more tender and easier to digest.
• In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper. Shake or whisk until the dressing is well combined and has a smooth consistency.
• Heat a pan over medium heat, add the nuts or seeds, and toast them for about 3-4 minutes, stirring occasionally. Once they are fragrant and slightly golden, remove them from the heat and let them cool.
• In a large salad bowl, combine the massaged kale, sliced apples, dried cranberries, and onions.
• Drizzle the dressing over the apple salad and toss everything together until well coated. Crumble the feta cheese on top and sprinkle seeds/nuts.
• Let the apple salad sit for 5-10 minutes before serving to allow the flavors to meld together.

Recipe Notes:

• Nut-Free Option: Swap walnuts for sunflower seeds or pumpkin seeds. Cheese-Free Version: Skip the feta or replace it with avocado for a creamy texture. Citrus Twist: Add orange segments or a splash of lemon juice for a refreshing taste. Extra Crunch: Toss in roasted chickpeas for added protein and crunch.

Nutrition

We follow a strict NO SPAM Policy

Kale Apple Salad Recipe

Equipment

• Salad Mixing Bowl

Ingredients

Ingredients For Salad Dressing:

• 2 tablespoon extra virgin olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey

• ½ teaspoon Dijon mustard

• ½ teaspoon salt or to taste

• ¼ teaspoon black pepper or to taste

• 2 Cups kale

• 1 medium size Honey Crisp apple, diced

• 1 medium size Granny Smith apple, diced

• 1 small size red onion, sliced

• 2 tablespoon dried cranberries, chopped

• 2 tablespoon feta cheese crumbled

• 1 tablespoon flax seeds

Instructions

• Start by washing the kale thoroughly under cold water. Remove the tough stems and chop the leaves into bite-sized pieces.
• To soften the kale and remove its natural bitterness, massage it with a drizzle of olive oil or half of the dressing for about 1 – 2 minutes. This helps break down the tough fibres, making the kale more tender and easier to digest.
• In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper. Shake or whisk until the dressing is well combined and has a smooth consistency.
• Heat a pan over medium heat, add the nuts or seeds, and toast them for about 3-4 minutes, stirring occasionally. Once they are fragrant and slightly golden, remove them from the heat and let them cool.
• In a large salad bowl, combine the massaged kale, sliced apples, dried cranberries, and onions.
• Drizzle the dressing over the apple salad and toss everything together until well coated. Crumble the feta cheese on top and sprinkle seeds/nuts.
• Let the apple salad sit for 5-10 minutes before serving to allow the flavors to meld together.

Video

Notes

• Nut-Free Option: Swap walnuts for sunflower seeds or pumpkin seeds. Cheese-Free Version: Skip the feta or replace it with avocado for a creamy texture. Citrus Twist: Add orange segments or a splash of lemon juice for a refreshing taste. Extra Crunch: Toss in roasted chickpeas for added protein and crunch.

Nutrition

Here is my delicious Punjabi-style matar paneer recipe that gets ready in an instant pot in less than 30 minutes.

Estimated reading time: 4 minutes

• Instant Pot Method
• Ingredients You’ll Need
• My Tried and True Tips
• Watch Matar Paneer Video
• Serving Suggestion
• Instant Pot Matar Paneer Recipe

For the nation obsessed with cottage cheese, matar paneer is one of the most loved curries. It is a delicious vegetarian Indian curry that happen to be gluten free too. As the name suggests, matar paneer has cubes of soft Indian cottage cheese (paneer) , and green peas (matar) cooked in an onion and tomato masala sauce.

Every family has its take on Matar Paneer Recipe. Like this Punjabi-style matar paneer is way different from my Dhaba-style matar paneer recipe. It is tailor made for busy weeknights where all you need is a comforting curry.

Instant Pot Method

You can cook matar paneer in an instant pot , electric pressure cooker, multi-pot, or a stovetop pressure cooker .

• One reason to use the instant pot for cooking this paneer curry is that it is quick and even cooking.
• Second , the gravy, peas, and paneer all get synced beautifully within a few minutes of pressure cooking.

Between the traditional stovetop pressure cooker and instant pot , I always prefer using the instant pot for cooking matar paneer because the entire cooking process takes 20 minutes only.

The sauteeing takes 15 minutes, and the pressure cook time is 5 minutes. You can do a QR or NR of the steam once the cooking time is over.

Ingredients You’ll Need

• Paneer: For a vegan matar paneer use firm tofu.
• Green Peas: Either fresh or frozen green peas are perfect for making matar paneer. If using frozen peas, thaw them before adding them to the curry.
• Curry Paste A: Onion, Ginger, Garlic
• Curry Paste B: Tomato, Kashmiri Red Chilies
• Whole Spices: Cumin, Bay Leaf, Kasuri Methi
• Spice Powder: Red Chili Powder, Turmeric, Coriander Powder, Garam Masala
• Oil: Use either mustard oil, ghee, or neutral vegetable oil.

Curry Paste A

My Tried and True Tips

• Use red, ripe, and fleshy tomatoes for making the gravy masala. Or you can also use canned crushed tomatoes or puree.
• Soak paneer in the lukewarm water for 5 minutes before adding the gravy. This step helps in softening the texture of the paneer.
• Instead of regular red chilli powder, use Kashmiri powder to achieve the restaurant-style gorgeous color of the gravy.
• Mustard oil or ghee is ideal for making a rich curry. For example, I have used mustard oil in this matar paneer recipe.
• Frying paneer for the gravy is optional. Many people like fried cottage cheese cubes in their sauce, but I prefer just the opposite. And I think fried paneer does not contribute to the taste or texture of the curry.
• To make vegan matar paneer curry, use tofu instead of paneer. Adding tofu does not alter the taste or texture of the curry.

Watch Matar Paneer Video

Serving Suggestion

For me, the crowning glory of matar paneer is the spicy, finger-licking good gravy. I could happily enjoy it for a comforting lunch or dinner , along with:

• Naan or chapati
• Whole Wheat Paratha
• Plain Poori or Palak Poori
• Jeera Rice or plain basmati rice

More Paneer Recipes You’ll Love

• Restaurant Style Kadhai Paneer
• Grilled Thecha Paneer
• Paneer Kofta Curry
• Paneer Kali Mirch
• Paneer Makhani
• Paneer Jalfrezi
• Chilli Paneer

Get my 15+ Best Paneer Recipes here

Ingredients

• ▢ 200 gram paneer (cottage cheese), cut into cubes
• ▢ 1 ¼ Cup green peas (fresh or frozen) ( see how to freeze peas )
• ▢ ⅛ Cup mustard oil or ghee
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 1 whole bay leaf
• ▢ 1 teaspoon turmeric
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 ¼ teaspoon salt or to taste
• ▢ 1 tablespoon kasuri methi (dry fenugreek leaves)
• ▢ 1 teaspoon Garam Masala (see recipe)
• ▢ 1 Cup water

Ingredients For Curry Paste A

• ▢ 1 Cup red onion, diced
• ▢ 1 tablespoon garlic cloves
• ▢ 1 tablespoon ginger, chopped

Ingredients For Curry Paste B

• ▢ 1 ¼ Cup tomato, diced
• ▢ 2 Kashmiri red chilies
• ▢ 1 tablespoon fresh coriander leaves, chopped

Instructions

• Make Curry Paste A – Blend onion, garlic, and ginger to a smooth consistency. Transfer to a bowl. Set aside.
• Make Curry Paste B – Blend tomato and dried red chili to a smooth consistency. Transfer to a bowl. Set aside.
• Set the SAUTE mode of the instant pot for 15 minutes. Add oil to the inner pot.
• Once the oil is smoking hot, it takes less than 1 minute, add cumin seeds and bay leaf followed by Curry Paste A prepared earlier.
• Saute the paste for 2 minutes or till it turns light brown. Keep stirring while sauteeing the masala.
• Next, add Curry Paste B, turmeric, coriander powder, red chilli powder, and salt. Stir to combine. Saute for 5 minutes or until oil starts to separate from the masala paste.
• Add the peas, paneer, and water. Stir to combine. Seal the instant pot with a lid.
• Select the pressure cook mode. Set timer for 5 minutes. Set the steam valve to the SEALING position.
• After 5 minutes you can either release the pressure manually or wait for natural release .
• Once the steam is released open the lid of the pot. Add Kasuri methi, garam masala, and fresh coriander leaves. Stir to mix.
• Serve Matar Paneer warm with naan , paratha, or jeera rice.

Recipe Notes:

• Use red, ripe, and fleshy tomatoes for making the gravy masala. You can also use canned crushed tomatoes.
• Soak paneer in the lukewarm water for 5 – 10 minutes before adding to the gravy. This step helps in softening the texture of the paneer.
• Frying paneer for the gravy is totally optional. May people like fried cubes of cottage cheese in their gravy but I prefer just the opposite.
• To make vegan mutter paneer, use tofu instead of paneer. And you have a delicious vegan curry ready in a few minutes.

Nutrition

We follow a strict NO SPAM Policy