Kale and Apple Salad with Maple Balsamic Dressing

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A sweet and healthy option, this Kale and Apple Salad with Maple Balsamic Dressing is the perfect lunch or light dinner!  

A sweet and healthy option, this Kale and Apple Salad with Maple Balsamic Dressing is the perfect lunch or light dinner!

Happy Monday! I hope you had a great weekend! Mondays can be a bit of a dread sometimes but every now and then, we have a particularly wonderful weekend that leaves me feeling refreshed and energized. Dare I say that it may even leave me excited for Monday.

Don’t hate me.

A sweet and healthy option, this Kale and Apple Salad with Maple Balsamic Dressing is the perfect lunch or light dinner!

While we are on the subject, I should probably tell you that Kale is on the menu for today. No groans please.

A sweet and healthy option, this Kale and Apple Salad with Maple Balsamic Dressing is the perfect lunch or light dinner!

Did you know that this little leafy green superfood has become a huge trend? Well, it turns out that not only is it healthy but it is actually super tasty. I promise. Kale was a part of our weekend in the most delicious way. Nick and I spent our Saturday night at Tanaka Farms here in Orange County, California for an amazing Farm to Fork themed dinner. MaxLove Project partnered with Chef Azmin Ghahreman from Sapphire Laguna to put on an amazing event to raise money for kids fighting cancer to thrive.

MaxLove Project Farm to Fork Dinner

The whole event was absolutely perfect. Every detail was flawless from the centerpieces to the beautiful event space. I can’t even explain how amazing the food was. Chef Azmin went above and beyond. We enjoyed Wild Boar with Cranberry Chutney, Roasted Lamb with Chimichurri Sauce, Roasted Garlic Fingerling Potatoes, and of course Chocolate for dessert.

MaxLove Project Farm to Fork Dinner

By far the most amazing part of the event was hearing from the founder of the MaxLove Project, Audra Wilford. This woman’s passion is so inspiring.

MaxLove Project Farm to Fork Dinner

When Audra’s  son Max was diagnosed with brain cancer at the young age of 4, her world was turned upside down. But Audra didn’t let that break her. She turned all that fear and uncertainty into cultivating hope, change and a helping hand in survivorship. Not only to her son but to help children all over the world fighting against cancer.

MaxLove Project Farm to Fork Dinner

Audra founded MaxLove Project to help kids and their parents all over the world thrive in survivorship and their individual fights against cancer. These Superkids and their families are truly remarkable. I can’t even imagine the strength it takes to get through these difficult trials but I do know that having a non profit organization like MaxLove Project by your side during the process must be very comforting.

MaxLove Project Farm to Fork Dinner

Cancer has most likely affected you. Whether it was a loved one, a colleague or a friend. We need more people like Audra in the world. Fighting to give hope to these families in need. Take 5 minutes and watch this video. Even better, take an extra two minutes and head over to MaxLove Project. Donate your time, money or simply your prayers. Everything counts.

“Love and kindness are never wasted. They always make a difference. They bless the one who receives them, and they bless you, the giver.”

-Barbara de Angelis


5.0 from 2 reviews
Kale and Apple Salad with Maple Balsamic Dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Servings
Ingredients
  • Kale and Apple Salad:
  • 2 Bunches Lacinato Kale, chopped
  • 1 Teaspoon Sea Salt
  • ⅓ Cup Dried Cranberries or Cherries
  • 1 Large Red Apple or Granny Smith, chopped (no need to peel)
  • ⅓ Cup Pecan Halves
  • ⅓ Cup Shredded Carrots
  • ¼ Cup Feta Cheese Crumbles
  • 2 Grilled Chicken Breasts, cut into strips
  • Maple Balsamic Dressing:
  • 3 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Dijon Mustard
  • ¼ Cup Olive Oil
  • ⅓ Cup Maple Syrup
  • Sea Salt and Pepper to taste
Instructions
  1. Kale and Apple Salad:
  2. Place all of the chopped kale in a large salad bowl. Using your hands, massage the sea salt into the kale leaves evenly. This step is optional but it really gives the kale great flavor. Add in the remaining salad ingredients and give it a good toss. Coat with Maple Balsamic Dressing before serving.
  3. Maple Balsamic Dressing:
  4. In a small bowl, whisk together the ingredients for the dressing, adding salt and pepper to taste. Pour over the salad when ready to serve.

 

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Comments

    • Mariah Mercurio says

      I have been trying to eat it more often to balance out all my sugar. If I eat two kale salads, can I have double of your candy corn bark?! 😉

  1. says

    You do look like you had a nice weekend, and such lovely photos! I’ll never complain about kale on the menu — I could eat it every day. Salads like this are some of my favorite, and maple syrup in the dressing is the best! This looks delicious, Mariah!

  2. says

    Mariah this is such a good looking salad! I love love kale salad but don’t make enough! Thanks for this wonderful recipe and you look adorable in the pictures!And hooray for supporting such a great cause.

  3. says

    Ok, you guys are just too dang cute. 😉 Looks like you had fun!! This salad sounds perfect– I think kale salads always need something sweet, something salty and something crunchy to balance out the earthiness. You definitely hit all 3!!

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