Recipe for: Kale Salad with Nuts and Fruits - photo 1
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Recipe for: Kale Salad with Nuts and Fruits

Salads Vegetarian Dishes 20 min Easy 20 wyświetleń ~40.23 PLN - (0)
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Description

Fresh, spring kale salad with crunchy walnuts and fruits (strawberry, apple) — a light composition that combines the bitterness of kale with the sweetness of fruits and a tangy note of apple cider vinegar. The dish is perfect as a standalone snack, a light lunch, or a side to roasted poultry. With a quick massage, the kale leaves become soft and juicy, while the toasted nuts add a pleasant texture. Visually, the salad is colorful — dark green leaves, red strawberries, golden apple, and brown nuts — which looks great on a large plate. The recipe is simple, quick (about 20 min), and easy to modify; optional goat cheese or honey can add creaminess and sweetness for those who want a richer flavor.

Ingredients Used

Ingredients (12)

Servings:
4
  • Kale 200 g
  • Walnuts 60 g
  • Strawberry 200 g
  • Apple 1.7 szt. (~300 g)
  • Red onion 80 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • Mustard 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Ser kozi 100 g
💰 Szacowany koszt dania: ~40.23 PLN (10.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the kale under running cold water, shaking the leaves to remove any sand. After washing, spread the leaves on a paper towel and gently dry them. Holding the leaf by the stem, remove the thick central vein with your fingers or a knife: press your thumb against the vein and scrape the leaf downwards. Then roll the leaves into a cylinder and tear or cut them into wide strips (about 1–2 cm).

Ingredients: Kale
Use a cutting board and a sharp knife or kitchen scissors. Remove the tough stems — they leave hard fibers in the salad. If the kale smells very bad or has spots, choose other leaves.

Kale massage

2

Transfer the chopped kale to a large bowl. Add 15 g of rapeseed oil (1 tablespoon) and 1 g of salt (a pinch). Start massaging the leaves with your hands for 2–3 minutes: grab a handful of leaves between your fingers and vigorously knead, rubbing the oil and salt over the surface. The massage causes the leaves to darken, reduce in volume, and become soft — this is a sign that they are ready.

Ingredients: Kale, Rapeseed oil, Salt
Use a large bowl and clean hands. The mixture may be slightly wet — that's normal. Don't do it for too short (the leaves will be tough) or too long (there's no need to tear the leaves).

Preparation of fruits and nuts

3

Wash the strawberries, remove the stems, and cut them into quarters or slices (depending on size). Wash the apples, cut them into quarters, remove the cores, and slice them thinly or dice them — the skin can be left on for crunch. Peel the red onion and slice it very thinly into half-moons. Heat a dry skillet over medium heat. Add the walnuts and toast for 3–4 minutes, stirring every few seconds, until you smell the nutty aroma and see a slight browning on the skin. Transfer the walnuts to a cutting board and chop finely.

Ingredients: Strawberry, Apple, Red onion
Use a sharp knife to cut the fruit and a well-heated pan to toast the nuts. Keep an eye on the nuts at all times — they can easily burn. Toasting enhances the flavor and texture.

Dressing

4

Pour 30 g of rapeseed oil (2 tablespoons), 15 g of apple cider vinegar (1 tablespoon), and 15 g of mustard (1 tablespoon) into a jar or bowl. If you want a sweeter dressing, add 15 g of honey (1 tablespoon) — optional. Add 1 g of salt and 1 g of freshly ground pepper (a pinch of each). Screw the jar lid on and shake vigorously for 20–30 seconds until the dressing becomes smooth and slightly thick. Alternatively, use a whisk in a bowl and mix until emulsified.

Ingredients: Rapeseed oil, Apple cider vinegar, Mustard, Honey, Salt, Black pepper
You can prepare the dressing in advance. Use a jar with a tight lid if you want to emulsify it well without any additional equipment. If you don't like honey, use maple syrup (vegan option).

Assembly

5

To the massaged kale, add the chopped strawberries, apple, and thin slices of onion. Add the chopped, toasted walnuts. Gradually drizzle with the prepared dressing — first half, gently mix by folding the salad with three broad motions using a spatula or your hands, and check the taste. If needed, add the rest of the dressing. Finally, optionally crumble 100 g of goat cheese on top.

Ingredients: Kale, Strawberry, Apple, Red onion, Ser kozi, Salt, Black pepper
Use two salad spoons or clean hands to gently toss the salad without crushing the fruits. Add the dressing gradually — you can always add more, but you can't take it away.

Serving

6

Serve the salad immediately after mixing or let it sit in the fridge for 10–15 minutes to allow the flavors to meld. Before serving, check the taste and adjust with salt and pepper if needed. Serve on a large platter or individual plates, garnishing with a few whole strawberries and pieces of nuts for effect.

Ingredients: Strawberry, Ser kozi
The best is fresh, served within 2 hours. For serving, use wide plates or a salad bowl — they nicely showcase the colors of the salad.

Fun Fact

💡

Kale has been cultivated in Europe since ancient times and for centuries was a staple of peasant diets — in Poland, the popularity of kale has returned in recent years as a healthy, local superfood.

Best for

lekkie obiady spotkania ze znajomymi piknik wiosenny

Tips

🍽️ Serving

Serve chilled or at room temperature. For effect, serve the salad on a light platter: kale in the center, fruits arranged decoratively, sprinkled with nuts and crumbled cheese. You can add a few mint leaves or sprinkle with lemon zest for freshness.

🥡 Storage

Store the dressing separately in a jar for up to 3 days in the fridge. It's best to eat the salad the same day; after adding the dressing, store it in an airtight container for a maximum of 24 hours and mix just before serving. Do not dress the salad before long storage to prevent the leaves from wilting.

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