Kale and Apple Salad with Maple-Candied Walnuts

This massaged kale salad is crunchy, vibrant and full of flavour. Tenderized kale is tossed with crisp apple, celery and radish, then studded with jewel-like pomegranate seeds and glossy maple candied walnuts. A savoury-sweet mustard-miso dressing brings umami depth while a touch of lemon keeps the salad bright. It’s an easy, make-ahead vegan side that’s elegant enough for holiday meals yet wholesome enough for everyday lunches.

After a season of indulgent food, this salad satisfies a craving for something fresher and lighter without feeling austere. The kale holds up well dressed, so you can prepare it in advance and let the flavours mellow in the fridge. The candied walnuts add a festive crunch, while the dressing—built from olive oil, lemon, Dijon and white miso—adds a balanced, savoury finish.

Nutrition

This is a nutrient-dense salad: kale delivers B vitamins, iron, calcium and fibre; apples and pomegranate bring vitamin C and antioxidants; and walnuts supply healthy omega-3 fats. It’s a satisfying way to add more dark leafy greens to your diet, disguised as a delicious, crowd-pleasing dish.

Main Ingredients

• Salad: kale, celery, apple, radish, pomegranate seeds, chia seeds.
• Dressing: extra virgin olive oil, lemon juice, pomegranate molasses (optional), Dijon mustard, white miso paste, maple syrup, salt and pepper.
• Maple candied walnuts: walnuts, maple syrup (or date syrup), water, pinch of salt.

Top Tips for the Best Kale Salad

• Massaging kale is essential. Kale is tougher than most salad greens, so rub a tablespoon of oil and some lemon juice into the washed and torn leaves for about one minute. This softens the fibres and makes the leaves tender and more palatable raw. Cover and chill for at least a couple of hours—the texture continues to improve as it rests.
• To prep kale, wash leaves well, remove and discard the stems, then tear or chop the leaves into bite-sized pieces. Dry thoroughly in a spinner or by patting with a towel before massaging.
• Remove pomegranate seeds quickly by quartering the fruit, separating the sections and gently pushing the seeds out with your thumbs. Work over a bowl to catch any escaping juice.
• Make the maple candied walnuts in a small non-stick pan: combine maple syrup, water and a pinch of salt, bring to the boil, add walnuts and stir until the mixture turns dry and sticky. Spread on baking paper to cool. They can also be prepared ahead and stored in an airtight container for a few days.

Serving Suggestions

Serve this kale and apple salad as a bright side for holiday mains or as a light main course. Add fried tempeh slices or roasted chickpeas to boost protein and make it more filling. It travels well for potlucks because kale doesn’t wilt quickly, so it’s perfect for buffet-style meals or packed lunches.

FAQs

How do you make quick maple candied walnuts?
Measure a tablespoon each of maple syrup and water into a small pan with a pinch of salt. Bring to a boil, add 70 g halved walnuts and stir over high heat until the mixture becomes dry and sticky (about one to two minutes). Transfer to a plate lined with baking paper and cool.

Can I use the candied walnuts for other things?
Yes—they make addictive snacks, a crunchy salad topper or a festive nibble alongside drinks. Make extra and store in an airtight container once fully cooled.

How long will the salad keep?
If possible, store the dressing separately and assemble just before serving. If already dressed, the salad will keep for a day in the fridge; kale will remain firmer than soft greens and is forgiving for leftovers.

Can I prepare this in advance?
Yes. Massage the kale and refrigerate it covered. Keep chopped ingredients and dressing in separate containers and combine when ready to serve. Candied walnuts can be made two to three days ahead and stored airtight.

Recipe: Kale and Apple Salad with Maple Candied Walnuts & Pomegranate

This massaged kale salad combines crunchy apples, celery and radishes with pomegranate and quick maple candied walnuts for a decadent vegan dish.

Ingredients (serves 4)

• 200 g kale (curly green or Tuscan)
• 1 celery stick, sliced thinly
• 1 apple (Granny Smith), cored and thinly sliced
• 5 radishes, thinly sliced
• ½ pomegranate, seeds only
• 1 tablespoon chia seeds
• 3 tbsp extra virgin olive oil (for dressing)
• 1½ tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp white miso paste
• 1 tsp maple syrup (for dressing)
• Salt and pepper, to taste
• 70 g walnuts, halved
• 1 tbsp maple syrup (or date syrup) for candied walnuts
• 1 tbsp water and a pinch of salt (for candied walnuts)

Instructions

1. Wash the kale well, remove stems and tear or chop into bite-sized pieces. Put the kale in a bowl with 1 tablespoon of olive oil and 1½ tablespoons lemon juice. Massage with your hands for about one minute until the leaves darken and soften. Cover and refrigerate for 2–4 hours (or longer) to further tenderize.
2. Make the candied walnuts: combine 1 tablespoon maple syrup, 1 tablespoon water and a pinch of salt in a small non-stick pan. Bring to the boil, add the walnuts and stir until the liquid evaporates and the nuts are sticky and glossy. Transfer to baking paper to cool and crisp.
3. Prepare the remaining salad ingredients: slice celery, apple and radishes, and seed the pomegranate. Add them to the bowl with the massaged kale.
4. Whisk the dressing: combine 3 tablespoons olive oil, 1½ tablespoons lemon juice, 1 tablespoon Dijon, 1 tablespoon white miso, 1 teaspoon maple syrup, and salt and pepper in a jar and shake, or whisk in a bowl until emulsified.
5. When ready to serve, toss the salad with enough dressing to coat to your liking. Scatter the candied walnuts and chia seeds on top and serve immediately. Reserve extra dressing in the fridge for up to a few days.

Notes

• Massaging the kale is the key to a tender, enjoyable texture.
• This salad is versatile: serve it as a side, a main with added protein, or bring it to potlucks—kale holds up well in transit.

Nutrition (per serving, approximate)

Calories: 333 kcal | Carbohydrates: 27 g | Protein: 7 g | Fat: 24 g | Fiber: 5 g | Vitamin C: 69 mg

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More salad ideas

If you enjoy this kale and apple salad, try other hearty vegan salads featuring roasted squash, spiced grains or crispy kale—each pairs well with seasonal mains and makes great leftovers.

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