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Copycat Kale Crunch Salad with Apple Cider Dressing

A white bowl filled with vibrant green Copycat Kale Crunch Salad topped with pine nuts and spices.
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Recreate the popular crunchy kale salad at home using this recipe for the signature apple cider dressing and proper kale preparation.

Ingredients

Scale
  • 1 large bunch curly kale, stems removed and chopped
  • 1/4 cup raw sunflower seeds
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup grated Parmesan cheese (optional, for non-vegan version)
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the kale: Place the chopped kale in a large bowl. Drizzle with 1 teaspoon of olive oil and a pinch of salt. Massage the kale firmly with your hands for 2 to 3 minutes until the leaves soften slightly and turn a darker green. This step is key for texture.
  2. Toast the seeds: In a dry skillet over medium heat, toast the sunflower seeds and pepitas until fragrant, about 3 to 5 minutes. Remove from heat and set aside.
  3. Make the dressing: In a small jar with a tight-fitting lid, combine the apple cider vinegar, remaining olive oil, maple syrup, Dijon mustard, salt, and pepper. Shake well until the dressing emulsifies.
  4. Assemble the salad: Add the toasted seeds and Parmesan cheese (if using) to the massaged kale.
  5. Dress the salad: Pour about half of the dressing over the kale mixture. Toss thoroughly to coat every piece. Add more dressing as needed, but do not overdress.
  6. Serve immediately to maintain maximum crunch.

Notes

  • For the best crunch, use curly kale rather than lacinato kale.
  • If you prefer a tangier dressing, slightly increase the amount of apple cider vinegar.
  • You can toast the seeds a day ahead for faster assembly.

Nutrition

Find it online: https://delishdiarist.com/copycat-kale-crunch-salad-with-apple-cider-dressing/