This Autumn Kale Salad with Maple Apple dressing is the perfect way to welcome the cooler months and celebrate earthy, un-decorated flavors. The finely chopped kale and beetroot add beautiful deep autumn hues and are packed full of wonderful vitamins and minerals, whilst the apple and raisins lend a sweeter note to bring this salad together. Finished off with a drizzle of maple apple dressing, this salad makes the perfect side to many dishes that include root vegetables. Cosy up on grey days with this wonderfully crispy salad that is perfect for vegans, vegetarians and omnivores alike.

  20 min           4 serves (as a side salad)           $

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Autumn Kale Salad

  • 2 cups of curly kale or dinosaur kale, finely chopped
  • 1 large golden shallot, finely chopped
  • 1/2 cup of fresh heirloom beetroot, finely julienned
  • 1 granny smith apple, julienned
  • Juice from half a lemon
  • 125 grams of golden raisins
  • 1/3 cup of pumpkin seeds, toasted

In a small bowl add the julienned apple and the lemon juice and gently combine (the lemon juice will help to keep the apple from turning brown). In a large salad bowl add all of the ingredients, including the apple, and combine well. Serve you Autumn kale salad with a drizzle of maple apple dressing.

This salad is really lovely as a small side salad with roasted root vegetables.

Maple Apple Dressing

  • 2 tblsp. of olive oil
  • 2 tblsp. of fresh orange juice
  • 1 tblsp. of apple cidre vinegar
  • 2 teaspoons of maple syrup
  • Pinch of sea salt
  • Pinch of ground black pepper

Combine all ingredients in a glass jar, put the lid n tight and vigorously shake until the ingredients are well combined. Use to dress your kale salad with. Can be stored for up to 5 days in the fridge.

Autumn Kale Salad with Maple Apple Dressing
Autumn Kale Salad with Maple Apple Dressing
Autumn Kale Salad with Maple Apple Dressing

Bon appétit x