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Loaded Kale Salad with Apple Cider Vinaigrette

Make this a main dish salad by adding chicken, cheese and or bacon
Course Salad
Cuisine American
Servings 3



  • 6 cups power greens: kale, baby spinach, red chard, frizee, in any proportion you like
  • 1 Honey crisp apple
  • roasted and salted pumpkin Seeds
  • roasted and salted pecans
  • Pomegranate seeds
  • White cheddar chunks or crumbled bleu cheese optional
  • Cooked chicken, shredded or cut into pieces optional
  • Crispy bacon optional

Apple Cider Vinaigrette

  • 1 cup apple cider
  • 1/2 cup olive oil or canola oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup real maple syrup
  • 1 -2 tsp cinnamon
  • 1 tsp sweet hot mustard [or more if you like heat]
  • Salt & pepper


  • Prepare dressing and refrigerate early in the day, if possible, for flavors to blend. Place dressing ingredients in a quart jar, and shake well to combine. Or blend ingredients in a blender or food processor and pour into a pint jar. This makes about 1 pint of dressing and will keep for a month in refrigerator.
  • Put salad greens in a large bowl and add toppings. Slice apple just before serving if possible, to prevent browning. Toss with vinaigrette.
Keyword Apple Cider Vinaigrette, Fall salad, kale and apple salad, kale salad, pumpkin seeds