Just in time for Thanksgiving, this shredded kale salad deserves a spot on your Thanksgiving table! When I think of Thanksgiving I don’t typically think of serving a salad, but I may be changing that this year and here’s why…. I don’t know about you, but I really enjoy eating hot food or warm at the very least. I’m more forgiving on big holidays because sometimes it’s virtually impossible to actually enjoy a hot bite of food. But nevertheless, it’s always a goal I have!
I created this simple shredded kale salad as a new side option at Thanksgiving dinner. I wanted the salad to be fall-inspired and I believe it is just that! This salad is hearty and full of flavor, and not be overlooked when reaching for all the other classic sides one might find on Thanksgiving.
What’s in this shredded kale salad?
I started with shredding Dinosaur kale. The proper name is Lacinato Kale. I like this kind of kale because it is slightly sweet and less bitter than curly kale. To that, I wanted tart and sweet so I went for Granny Smith apples and pomegranate seeds. To add some much-needed protein and crunch I toasted up some walnuts. Lastly, I add shaved Parmesan cheese at the end for the saltiness. But I didn’t stop there, here’s what makes it irresistible…the homemade maple balsamic vinaigrette! It’s so perfectly sweet and tart at the same time. It complements the salad perfectly and can’t be skipped.
Homemade Maple Balsamic Vinaigrette
In my opinion, homemade dressings are so much better than bottled stuff, so please, please, please make this vinaigrette! It only takes about 5 minutes and then it’s done. It’s totally worth it, and you won’t be disappointed! Here’s what you’re going to do. Finely mince a few cloves of garlic, add some balsamic vinegar, dijon mustard, and pure maple syrup. Whisk together until combined, then, while continuously whisking, slowly add the olive oil until it comes together and is almost creamy. Season with some salt and pepper and set aside until ready to toss the salad. You can thank me later!
Toasting Walnuts
If you’re asking the question, “Do I have to toast the walnuts?” The answer is, “No!” Should you? “Yes!” Anytime you are adding nuts to a recipe you should always toast them first. When you toast nuts the natural oils are released which intensifies the flavor, deepens the color, and of course makes the nuts crunchier. This makes for a tasty addition to the salad.
I like to toast the nuts using the stove-top and a dry pan. Over medium heat, you add the nuts to the pan and stir occasionally. Don’t walk away or the nuts might burn. Stay close and keep watch. Once they start to get fragrant and change color slightly they are done. This takes about 5 minutes or so. Remove the toasted nuts from the pan immediately to cool. Don’t leave them in the hot pan or they will continue to cook and you don’t want that. I think it’s worth the extra step of toasting, but if you’re crunched for time skipping this step won’t matter that much.
Toasting Walnuts 
Close-up on a toasted walnut 
Toasted walnuts removed from the pan to cool
FAQ’s
- I can’t find Dinosaur Kale, can I use another kind? Absolutely! Any kind of kale works in this recipe.
2. I don’t have Granny Smith Apples. What other kind of apple could I use? Any apple will do here, try using Honeycrisp, Gala, or Red Delicious.
3. I don’t like pomegranate seeds is there something else you would recommend using in its place? Yes, dried cranberries would be a perfect substitution!
4. There is a nut allergy in my family. Will it still be good without the walnuts? Yes! My daughter is allergic to all nuts so I always leave them out. Alternatively, you could also just prepare a small bowl without the nuts for the person who is allergic and make a larger portion for the rest of your guests.
5. I don’t want to spend the extra money on 100% pure maple syrup. Will it make a difference if I use pancake syrup? I completely understand! It makes a slight difference only in the sweetness. Pure maple syrup does not have added corn syrup or processed sugar, it is just the sap from the maple tree cooked down to a concentrated flavor. The breakfast kind that we all know and love has additives to achieve the maple flavor. So if you use breakfast syrup just add a little less and taste it, before adding more. You might find you prefer the sweetness. I love both!
Shredded Kale Salad
This simple shredded kale salad is inspired by fall, but good any time of the year! It’s full of hearty kale, tart green apples & pomegranate seeds, crunchy toasted walnuts, and salty Parmesan cheese. All of this is tossed with a homemade maple balsamic vinaigrette.
Ingredients
For the Salad:
- 2 bunches of Dinosaur Kale (Lacinato Kale), stem removed & shredded
- 1 -2 Granny Smith Apple, peeled, cored, and cubed
- 1 cup fresh pomegranate seeds
- 1/2 cup walnuts, toasted
- 1/3- 1 cup shaved Parmesan cheese
For the dressing:
- 3 garlic cloves, finely minced (about 1 tbsp)
- 1 tsp dijon mustard
- 2 tbsps balsamic vinegar
- 2 tbsps 100% Pure Maple Syrup
- 1/3 cup olive oil
- Salt & Pepper to taste (about 1/4 tsp of each)
Instructions
Begin by making the dressing.
1. In a small bowl, add minced garlic, Dijon mustard, balsamic vinegar, and maple syrup. Whisk to combine.
2. While whisking slowly add the olive oil. Mix until fully combined.
3. Add salt and pepper to taste.
Next, toast the walnuts.
1. In a small pan, over medium-low heat add walnuts. Stir periodically until fragrant and just starting to get golden. Do not walk away from the stove as the nuts can burn quickly. This takes about 5 minutes. Remove walnuts from the pan to let cool.
Assemble the salad.
1. To shred the kale first, remove the thick stem that runs down the middle of each leaf. Do this by holding the stem at one end and sliding your other hand down the leaf holding on gently to the middle of the leaf. The kale leaf should fall off the stem and you should be holding the stem in the other hand. Repeat until all the stems are removed.
2. Next, stack kale leaves on top of each other creating a pile. Using a sharp knife slice the kale very thinly into strips. Set aside.
3. In a large bowl, add the shredded kale, cubed apple, pomegranate seeds, walnuts, and toss to combine.
4. Slowly add the dressing a little at a time to evenly distribute.
5. Add the shaved parmesan, toss again and serve!
Notes
- Lacinato Kale, also known as Dinosaur Kale is called for, but any kind of kale works in this recipe.
- I like Granny Smith Apples in this salad, but any apple will do here. Try using Honeycrisp, Gala, or Red Delicious.
- If you can't find pomegranate seeds try using dried cranberries instead.
- If you don't want to use walnuts any other nut you like would work here. Also, feel free to leave them out entirely.
- Pure maple syrup is in the Maple Balsamic Vinaigrette. This is not the same thing as breakfast syrup you may have on hand. Pure maple syrup is different and is not as sweet. If you can't find the pure stuff just use what you have. It will be sweeter so add less and then taste. I use the breakfast kind all of the time, and it still tastes great!
