Organic Apple Crunch Salad

Makes 8-10 servings


·        ½ cup extra virgin olive oil

·        ¼ cup apple cider vinegar

·        ¼ cup unsweetened apple juice

·        2-3 tablespoons honey

·        1 tablespoon lemon juice

·        ½ teaspoon salt

·        Freshly ground black pepper, to taste

·        3 medium Honeycrisp apples (about 1 pound), thinly sliced

·        Juice of ½ lemon

·        12 ounces kale

·        1 cup walnuts

·        ¾ cup dried cranberries or dried cherries

·        4 ounces feta cheese


1.      To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice, honey, lemon juice, salt & pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl or blend them in a blender or mini food processor.

2.      Place apple slices in a large plastic bag and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer kale, apple slices, walnuts, dried cranberries, and feta cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.

Peggy Van Cleef