Growing Chefs! Ontario Kale Salad with Maple Garlic Vinaigrette

Kale Salad with Maple Garlic Vinaigrette

This sweet and savoury salad will make you a kale lover, and makes a great side salad or add a protein, like grilled chicken or chickpeas, to make it a meal!
Serves 4-6
1 large bunch of kale, veins removed and finely shredded1 carrot, grated2 apples, diced1/2 cup craisins1/2 cup pumpkin seeds1/2 cup feta, crumbled


1/2 teaspoon garlic, minced2 tablespoons maple syrup2 tablespoons dijon mustard1/4 cup red wine vinegar3/4 cup grapeseed oil1/2 teaspoon cinnamon Salt to taste
Cutting boardChef’s knifeGraterPeelerMeasuring cupsMeasuring spoonsTongsBowls for ingredients various sizesWhiskDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

To prepare the vegetables for the salad, start by removing the vein from each kale leaf. Bunch a couple of leaves together and shred the kale into thin slices with your chef’s knife.

Kale salad kale

Cut your apple around the core of the apple, and then dice the apple into approximately 1 centimetre cubes.

Peel your carrot and grate it on the box grater.

Kale salad apple carrot

Get Cooking!

To make the dressing, add dijon mustard, garlic, maple syrup, and cinnamon to a medium bowl. Whisk together and add all of the red wine vinegar.

Kale salad red wine

Continue to whisk and slowly add the oil in a thin stream until salad dressing is well mixed together. Season with salt to taste.

Kale salad oil

In a large bowl, combine shredded kale, carrot, apple, craisins, pumpkin seeds and feta.

Kale salad all ingredients

Add dressing and toss together.

Kale salad