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Chopped Apple, Kale & Parsnip Salad

5 from 25 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
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Ingredients

Miso Mustard Dressing

  • 1 teaspoon light miso
  • 2 teaspoons grainy mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • sea salt and ground black pepper to taste
  • ⅓ cup + 1 tablespoon olive oil

Kale Apple Salad

  • 1 bunch Lacinato kale, stems removed and finely sliced (about 4 cups of chopped and packed kale)
  • sea salt and ground black pepper, to taste
  • 1 large apple, cored and finely sliced into matchsticks (I like Honeycrisp here)
  • 1 medium parsnip, peeled and finely sliced
  • 1 stick celery, finely sliced
  • ⅓ cup chopped chives
  • ⅓ cup sliced almonds, toasted

Instructions

  • Make the miso mustard dressing. In a medium bowl, combine the miso, grainy mustard, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and pepper. Whisk these ingredients until thoroughly mixed. You might need to go in with the back of a spoon to mash up the miso and mix it in.
  • Slowly drizzle the olive oil into the bowl while vigorously whisking to completely emulsify the dressing. Once you've added all of the olive oil, give it a final whisk. Taste the dressing and adjust the seasoning if necessary. Set aside.
  • Add the finely sliced kale to a large bowl. Season the kale with salt and pepper and add 2 tablespoons of dressing to the bowl. Go in with clean hands and massage the dressing/seasoning into the kale for about a minute, or until the kale has softened slightly.
  • To the kale, add the sliced apple, parsnip, celery, chives, and remaining miso mustard dressing. Season with a bit more salt and pepper and toss the apple kale salad until all the components are evenly combined.
  • Lightly chop the toasted almond slices, and then garnish the top of the salad with them. Serve immediately.

Recipe Notes

  • Some time saving options for this recipe: seek out pre-chopped kale at the grocery store and if you have a mandoline slicer, use that for the apple, parsnip, and celery.
  • If you have a small bulb of fennel on hand, shaving it up into this salad would compliment all of the other flavours nicely.
  • If your celery comes with the beautiful inner leaves, they are a nice addition to this salad.
  • Some crumbled, soft-style vegan cheese (like this one) would be great on the top of this!
To make this chopped kale salad, finely slice kale, apple, parsnip and celery, and then toss the ingredients together in a bowl. Drizzle the veggie-filled salad with miso mustard dressing, and garnish with toasted almonds. It’s a terrific, filling dinner salad or you can serve it as a side salad if you wish!