This apple, freekeh and kale salad brings together crisp apples, chewy freekeh, toasted walnuts, feta and dried cranberries, all tossed in a tangy apple cider vinaigrette. It’s hearty enough for lunch and makes a lovely side for a fall dinner.
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Why My Recipe Works
- It’s easy to put together: Cook the freekeh, whisk the dressing and toss everything in one bowl.
- It makes the most of fall flavors: Crisp apples, hearty kale and warm, nutty freekeh make this a natural choice for autumn.
- It pairs well with a simple meal: Serve it alongside roasted chicken, grilled fish or a bowl of soup.
Ingredients
Here’s what you will need:
- Freekeh: Cracked freekeh cooks into a tender, chewy base. Cooking times vary, so follow the package directions. Freekeh contains wheat and is not gluten-free. You can use an alternative here that best suits your needs.
- Kale: Finely chopped kale holds up well to the dressing. I prefer Lacinato kale over curly kale.
- Apples: Choose crisp apples, such as Honeycrisp or Pink Lady. Pears are a good seasonal swap.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Expert Tips
- Let the freekeh cool before tossing. Warm freekeh can soften the kale and feta. Spread it out in a shallow dish to help it cool more quickly.
- Taste the freekeh before draining. It should be tender with a little chew. Cooking times vary by brand and whether the freekeh is cracked or whole.
- Slice the apples just before serving. This helps keep them crisp and fresh-looking. Tossing them with a little vinaigrette can also slow browning.
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Apple Freekeh Kale Salad
This apple, freekeh and kale salad brings together crisp apples, chewy freekeh, toasted walnuts, feta and dried cranberries, all tossed in a tangy apple cider vinaigrette. It’s hearty enough for lunch and makes a lovely side for a fall dinner.
Ingredients
For the salad
- 1 cup Cracked freekeh
- 4 cups Kale (chopped) – From about 1 bunch
- 2 Apples (diced) – Such as Honeycrisp or Pink Lady
- ½ cup Feta (crumbled)
- ½ cup Toasted walnuts (roughly chopped)
- ⅓ cup Dried cranberries
- ¼ cup Red onion (thinly sliced)
- ¼ cup Fresh parsley (chopped)
For the apple cider vinaigrette
- ¼ cup Extra virgin olive oil
- 3 tablespoon Apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoon Pomegranate molasses
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- Cook the Freekeh. Cook according to the package directions until tender but pleasantly chewy. Drain off any excess liquid and cool slightly.
- Make the Vinaigrette. Whisk together olive oil, vinegar, Dijon, pomegranate molasses, salt and pepper.
- Massage the Kale. Place the kale in a large bowl, add about 1 tablespoon of vinaigrette and massage for 1–2 minutes until slightly softened.
- Assemble. Add the freekeh, apples, feta, walnuts, cranberries, red onion and parsley. Add the remaining vinaigrette and toss.
Notes
Key Ingredient Notes:
- Freekeh: Cracked freekeh cooks into a tender, chewy base. Cooking times vary, so follow the package directions. Freekeh contains wheat and is not gluten-free. So choose an alternative if you have a gluten sensitivity.
- Pomegranate Molasses: If you don’t have it, feel free to use honey or maple syrup instead.
- Let the freekeh cool before tossing. Warm freekeh can soften the kale and feta. Spread it out in a shallow dish to help it cool more quickly.
- Taste the freekeh before draining. It should be tender with a little chew. Cooking times vary by brand and whether the freekeh is cracked or whole.
- Slice the apples just before serving. This helps keep them crisp and fresh-looking. Tossing them with a little vinaigrette can also slow browning.
- Toast the walnuts for more flavor. A few minutes in a dry skillet over medium heat is enough; stir often and take them off the heat as soon as they smell fragrant.
- Dress to taste. Start with 3/4 of the amount in the recipe, then add a little more vinaigrette if you prefer a more dressed salad.
Nutrition
Calories: 330kcal, Carbohydrates: 35g, Protein: 9g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Cholesterol: 11mg, Sodium: 471mg, Potassium: 201mg, Fiber: 6g, Sugar: 13g, Vitamin A: 1699IU, Vitamin C: 20mg, Calcium: 132mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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