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The perfect salad to keep in your fridge and grab at lunch time, this kale salad with apples and raisins is tangy, tart, sweet and full of flavorful nutrition. Get the recipe on RachelCooks.com!
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4.34 from 3 votes

Kale Salad with Apples and Golden Raisins

The perfect salad to keep in your fridge and grab at lunch time, kale salad with apples and raisins is tangy, tart, sweet, and full of flavorful nutrition.
Prep Time15 minutes
Total Time15 minutes
Course: Salads
Cuisine: American
Diet: Vegetarian
Servings: 6
Author: Rachel Gurk

Ingredients

For salad:

  • 6 cups chopped lacinato kale (1 bunch, cut into thin strips)
  • 2 cups shredded red cabbage (or green cabbage, if you prefer)
  • 1 large apple, chopped (Honeycrisp, Granny Smith, or Gala)
  • ¾ cup golden raisins (regular raisins are fine, too)

For dressing:

  • ¼ cup plain Greek yogurt (see note)
  • 2 tablespoons fresh squeezed lime juice
  • ½ teaspoon celery seed
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt

Instructions

  • In a large bowl, mix kale, red cabbage, chopped apple, raisins.
    6 cups chopped lacinato kale, 2 cups shredded red cabbage, 1 large apple, chopped , ¾ cup golden raisins
  • Mix dressing ingredients in a small bowl or measuring cup until combined. Taste and add more honey if desired to make it sweeter, or more lime juice if you like it more tangy.
    ¼ cup plain Greek yogurt, 2 tablespoons fresh squeezed lime juice, ½ teaspoon celery seed, 1 tablespoon honey, 1 tablespoon olive oil, ¼ teaspoon kosher salt
  • Pour dressing over salad and mix well to combine, until the kale is well-coated with the dressing.
  • The salad is best if you make it one or two hours ahead and refrigerate it, but it can be served immediately, too.

Notes

  • Kale: Lacinato kale is a flat leaf kale with long textured bluish green leaves. Other names are Tuscan kale, dinosaur kale, Italian kale, and more. Flat leaf kale is usually more tender than curly kale. 
  • Yogurt: You can use any type of plain yogurt that you prefer. The nutrition information is calculated using nonfat Greek yogurt. If you're not a fan of yogurt, mayonnaise can be substituted. 
  • Variations/add-ins: If desired, add toasted nuts to the salad, or try my savory granola topping for a nut-free alternative. Crumbled gorgonzola, goat cheese, feta or blue cheese are wonderful on this salad. Tiny cubes of smoked gouda, aged provolone, or another sharp cheese are great, too. You can also substitute different fruit and dried fruit. This salad is quite versatile.
  • Storage: Kale salad will keep for at least 3 days in the refrigerator. Store in a covered container.

Nutrition

Serving: 1.5cups | Calories: 129kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 122mg | Potassium: 342mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2452IU | Vitamin C: 40mg | Calcium: 92mg | Iron: 1mg

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