Kale Apple Salad
This sweet and crunchy kale apple salad with chickpeas and vegan feta is packed full of flavor! It's an easy recipe topped with crunchy toasted pecans and a zesty apple cider vinaigrette.
Ingredients
Dressing
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Salad
- 6 cups kale de-stemmed, washed and torn
- 1 cup chickpeas
- 1 apple sliced thinly
- 3 tablespoons toasted pecans
- 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta
Instructions
Salad
- In a bowl, place the kale. Add in half the dressing and massage into the kale for two minutes, until the kale has been broken down. Add the rest of the ingredients and the rest of the dressing. Toss to combine. If you'd like, place the pecans and feta cheese in a bowl first, then sprinkle on top.
Maple-Apple Vinaigrette Dressing
- Whisk or shake the ingredients together in a jar with a lid. Enjoy!
Notes
- TO STORE: You can store this salad in an airtight tupperware container in the fridge without the dressing. You can store the dressing in a mason jar. The salad lasts about 3 days in the fridge. The dressing can last up to two weeks if stored properly.
Nutrition
Calories: 294kcal | Carbohydrates: 28g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Sodium: 326mg | Potassium: 779mg | Fiber: 3g | Sugar: 11g | Vitamin A: 13419IU | Vitamin C: 164mg | Calcium: 225mg | Iron: 2mg