Nancy’s Kale, Apple, & Walnut Salad

My dear friend Nancy (@nance.cooks.healthy on IG) shared this recipe with me, and it’s endlessly adaptable based on what you love or what’s in season. Whether you’re making it as a light lunch, a springtime side, or something vibrant for a family dinner or gathering, it’s packed with fresh herbs, toasted nuts, fruit, and a simple homemade dressing that ties it all together.

1 bunch lacinato kale, finely chopped

1 crisp apple (or substitute with seasonal fruit like strawberries or berries)

1/4 cup toasted walnuts (or use pecans, almonds, or any preferred nut)

2 tbsp mint, chopped

2 tbsp cilantro, chopped (or substitute with parsley or basil)

Crumbled blue cheese (or use feta, goat cheese, or Parmesan)

Olive oil

Juice of half a lemon

DRESSING

2 tbsp Olive oil

Juice of half a lemon (approx. 1 tbsp)

1/2 clove garlic, finely minced

2 tbsp Balsamic or red wine vinegar

Optional: 1 tsp Dijon mustard, honey, or maple syrup for added flavor

Step 1: Remove kale from stems. Chop kale julienne-style by slicing each leaf into 4–5 thin strips for a slaw-like texture.

Step 2: Finely chop mint and cilantro (or chosen herbs) and sprinkle over the kale. Massage the kale with olive oil, juice of half a lemon, and a pinch of salt for about 1 minute,

Step 3: Slice apple into thin matchsticks. Add the apple slices and toasted walnuts to the bowl.

Step 4: Whisk together all dressing ingredients in a small bowl. Pour over the salad and toss to combine.

Step 5: Top with crumbled blue cheese and serve immediately.