Kale Apple Pistachio Salad with Dijon-Thyme Dressing

Kale is in season this fall, and if you’re picking it up fresh from the market, make sure to give it a good wash. I always recommend cleaning and prepping your greens as soon as you bring them home — that way, they’re ready to toss into salads, sautés, or soups all week long.

This Kale Apple Pistachio Salad has been my go-to when I’m craving an antioxidant boost. It’s made with sturdy Lacinato kale (perfect for meal prep!), crisp green apple, and salted pistachios for that irresistible crunch. The Dijon-thyme dressing adds a bright, tangy flavor with just a touch of sweetness from raw honey. It’s simple, nourishing, and incredibly versatile — toss it with salmon, serve it over quinoa, or enjoy it just as it is.

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Kale Apple Pistachio Salad with Dijon-Thyme Dressing

Servings: 4 | Prep time: 15 minutes

Ingredients:

For the salad:

• 2 bunches Lacinato kale, washed, chopped

• 1 green apple, thinly sliced

• ⅓ cup salted pistachios

• Optional: top with shaved parmesan

For the dressing:

• ¼ cup extra virgin olive oil

• 2 tbsp cup apple cider vinegar

• Juice of 1 lemon

• 1 tbsp raw honey

• 1 tbsp Dijon mustard

• 1 tbsp fresh thyme, chopped (or 1 tsp dried)

• 1 garlic clove, minced

• Salt & pepper, to taste

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Instructions:

1. Make the Dressing:
   In a large bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, thyme, garlic, salt, and pepper until well combined and emulsified.

2. Prepare the Kale:
   Wash, destem and chop the kale. Add the chopped kale to the dressing bowl and evenly coat.

3. Assemble the Salad:
   Add the sliced apple and pistachios to the kale. Pour dressing over the salad and toss until everything is evenly coated.

4. Finish & Serve:
   Top with shaved Parmesan, if desired. Serve immediately or let it sit for 10–15 minutes to allow the flavors to meld.

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