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Hannah Romanowsky

Apple Kale Salad with Miso Mustard Dressing & Toasted Almonds

This salad is proof that plant-forward eating doesn't mean sacrificing flavor or texture — it's the opposite. Massaged kale becomes tender and almost silky, crisp apple and parsnip add crunch and sweetness, and a miso-mustard dressing ties it all together with a savory, tangy depth you don't often get from a simple vinaigrette. Toasted almonds finish it with a little richness. It's a salad that feels like a full meal — nourishing, satisfying, and full of joy on the plate.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad
Cuisine: Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Miso Mustard Dressing
  • 1 teaspoon miso
  • 2 teaspoons grainy mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1½ tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • Sea salt and black pepper, to taste
  • ⅓ cup + 1 tablespoon 1olive oil
Kale Apple Salad
  • 1 bunch Lacinato kale, finely sliced about 4 cups packed
  • Sea salt and black pepper, to taste
  • 1 large apple (Honeycrisp recommended), thinly sliced
  • 1 medium parsnip thinly sliced
  • 1 1 stalk celery finely sliced
  • ⅓ cup chopped chives
  • ⅓ cup sliced almonds toasted

Equipment

  • Large mixing bowl
  • Whisk
  • Small mixing bowl or measuring cup
  • Chef's knife
  • Cutting board

Method
 

  1. Whisk together the miso, grainy mustard, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and pepper, mashing the miso with the back of a spoon until fully incorporated.
  2. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified. Taste and adjust seasoning if needed.
  3. Place the sliced kale into a large bowl. Season with salt and pepper and toss with about 2 tablespoons of the dressing.
  4. Massage the kale with clean hands for about 1 minute until softened.
  5. Add the apple, parsnip, celery, chives, and remaining dressing.
  6. Toss until everything is evenly coated.
  7. Top with toasted sliced almonds and serve immediately.

Notes

For the best texture, use Lacinato (Dinosaur) kale and massage it well before adding the remaining ingredients.
The dressing can be prepared up to 3 days ahead and stored in the refrigerator.
Serve immediately for the freshest flavor and crunch.