kale apple salad with crumbled goat cheese, maple candied walnuts, apple, chicken, and honey mustard vinaigrette on the side
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5 from 2 votes

Kale Apple Salad with Honey Mustard Vinaigrette

Course Salad
Cuisine American
Keyword healthy, Kale, Salad
Servings 4 servings
Author Jessica



  • Kale 1 large bunch (about 8 cups) stemmed and washed
  • 1 Large Apple cubed
  • 3 Chicken Breasts diced and cooked
  • ¼ cup Goat Cheese

Honey Mustard Vinaigrette

  • 2 Tablespoons Honey melted
  • 2 Tablespoons Prepared Yellow Mustard
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ cup Extra Virgin Olive Oil
  • 1 teaspoon Black Pepper freshly cracked
  • ½ teaspoon Salt

Maple Candied Walnuts

  • 2 cups Walnuts whole & raw
  • 2 Tablespoons Pure Maple Syrup


Honey Mustard Vinaigrette

  • In a small bowl combine melted honey, yellow mustard, apple cider vinegar, extra virgin olive oil, black pepper, and salt. Stir well to combine and refrigerate until ready to serve.

Maple Candied Walnuts

  • Place a sheet of parchment paper over a large plate or cutting board.
  • In a medium sized fry pan, add walnuts and maple syrup. Stir well to coat the walnuts well.
  • Over medium heat, consistently stirring candy the walnuts. At first the maple syrup will slightly bubble, then you will see it start to thicken, cook for 2-3 minutes, and immediately transfer walnuts to the parchment paper. Spread out into a single layer on the parchment paper and let walnuts cool for 5-10 minutes.

Salad Assembly

  • In four large bowls evenly distribute the kale, cubed apple, diced cooked chicken, goat cheese, and candied walnuts.
  • Serve with honey mustard vinaigrette