This warm kale salad is one of my favorite dishes in the fall… and year round! This easy to make sautéed kale dish is loaded with apples, fennel and toasted walnuts, and will turn any mid-week dinner into a delicious and elegant affair. Great on its own, and even better as a side dish, this Apple Kale Salad recipe will for sure become your new favorite kale recipe!
The many ways to enjoy this cooked kale salad
I love salads, but sautéed greens are probably my most favorite way to eat my veggies. (Hello, have you tried my Brazilian Collard Greens with Bacon Recipe yet?)
This kale apple salad is one of my faves because it requires pretty minimal prep and it can be eaten in any meal. Also, it is so delicious on its own that it does not need a salad dressing.
And when we have leftovers, we warm it up, fry a couple eggs and serve it with crusty bread and fresh coffee. It’s a perfect and easy little brunch!
And to make it extra special, we sometimes even make mimosas – we love these Apple Cider Mimosa in the fall months!
What you need to make a warm kale salad
- Olive oil — or another neutral oil to saute everything in
- Onion — yellow or white onion is what you’re looking for here.
- Fennel bulb — you’ll have to trim it down and slice it thin, but that’s pretty easy!
- Apple — I like fuji and honeycrisp apples in they recipe because they hold their shape after cooked.
- Kale — lacinato kale (also known as Tuscan or dinosaur kale) is my go-to, but curly kale works, too. You can even use other greens, like collard greens, broccoli leave or any other dark green of your choice!
- Toasted walnuts — don’t have walnuts? Use pine nuts or almond slices instead.
- Kosher salt and black pepper — we add this at the very end to taste. You might not even need it!
Tools and equipment:
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- Sharp knife and cutting board
- Medium skillet or cast iron skillet
- Tongs or a wooden spoon
- Large bowl to serve everything in
How to make a fall kale salad
Prep the ingredients. We begin our sautéed kale salad by cutting all our veggies nice and thin. We want them to be similarly sized.
Slice the washed kale leaves nice and thin.
Then, core the fennel and slice it thin. Then the onion and the apple, too.
Heat the oil in a skillet over medium to high heat and when when the oil is hot, add the onions.
Add the fennel and give it a stir. Let it cook until the fennel is soft.
Next, add the apples and toss gently not to break them. We want them to be soft, but keep their shape.
Reduce the heat, and add the kale. Season with salt and pepper and toss.
Sprinkle the nuts on top and serve on its own or as a side dish!
Other kale recipes you’ll love:
If you love kale, you may love these collard greens recipes:
- Collard Greens Pasta
- Couve a Mineira – Brazilian Collard Greens with Bacon
- Caldo Verde – Portuguese Green Soup
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Kale Apple Salad
- 2 tbsp of extra virgin olive oil
- ½ yellow or white onion sliced
- 1 fennel bulb thinly sliced
- 1 fuji apple cored and thinly sliced
- 1 bunch of kale cut into thin strips
- salt and pepper to taste
- ¼ cup of toasted walnuts
- Add the oil to a medium-sized skillet over medium to high heat. Let it heat.
- Add the onion and cook until they are translucent, about 2 minutes.
- Add the fennel, and cook until softened, about 3-4 minutes.
- Add the apples and toss gently, let it cook a few minutes while tossing occasionally.
- Reduce the heat, then add the kale, salt and pepper. Toss gently and let it cook until the kale has wilted a little, about 1-2 minutes.
- Sprinkle with the nuts, and serve.