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Baby Kale and Apple Salad with Cider Vinaigrette

The combination of textures and flavors work great with each other. This is a beautiful side dish salad that will easily pair with about any Fall entree you're serving.
Prep Time10 mins
Course: Salad
Yield: 4 servings


  • 1 clove garlic pressed through a garlic press or fine diced.
  • 3/4 cup extra-virgin olive oil
  • 3 cups baby kale
  • 1 tbsp fresh whole leaf parsley finely chopped for the dressing
  • 4 tbsp Somerset Ridge Citron OR Avalon
  • 4 tbsp Apple cider vinegar
  • 1 tsp Kosher salt
  • 2 tsp honey
  • fresh ground pepper to taste
  • 2 granny smith apples cut in slices
  • 1/8 cup sunflower seeds
  • 1/4 cup crumbled feta cheese


  • Sprinkle the chopped garlic into your salad bowl.
  • Rub the garlic into the bottom and sided of bowl.
  • Add the olive oil to the bowl.
  • Wash greens well and dry.
  • Place the kale and parsley into the bowl on top of the oil and mix until all leaves are coated with the oil.
  • Pour the apple juice and vinegar in a bowl, add the salt and several generous turns of black pepper
  • Add honey and stir until the salt dissolves.
  • Shake or whisk to recombine.
  • Pour this mixture over the greens and toss until combined.
  • Add apple slices. Sprinkle with sunflower seeds and feta.
  • Serve immediately.