Kale Salad with Root Vegetables and Apple

Serving Size: 8
Total Time:

This refreshing, super healthy salad is a great way to showcase kale; massaging the leaves with vinegar, salt and olive oil makes them tender and sweet.


  • 2 Pound curly kale, stemmed and leaves thinly sliced
  • 1 cup peeled and julienned rutabaga
  • 1 Granny Smith apple, peeled and julienned
  • 1 medium carrot, julienned
  • Pepper
  • 1 Tbsp agave syrup
  • 1 Tbsp soy sauce
  • 0.25 cup fresh lemon juice
  • 1 tsp finely grated lemon zest
  • Kosher salt
  • 0.25 cup plus 2 tablespoons extra-virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 2 scallions, thinly sliced


  1. In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.
  2. Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper.
  3. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.
Make Ahead: The salad can be refrigerated overnight.

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Recipe Credit: Marcus Samuelsson
Image Credit: Paul Costello