Kale and Apple SaladHere is the second recipe for the Tasting Table coming up on March 13. Enjoy! And don’t forget to stop by and say “Hi” to our culinary geniuses — they’ll have samples of these recipes for you to try.

Kale Salad with Apples and Lentils
Download printable version

Serves 4


  • 3 T. olive oil
  • 1 t. salt
  • 2 T. white wine vinegar
  • 2 t. maple syrup
  • 1 t. Dijon mustard
  • 1 ½ t. fresh ginger, grated
  • 1 clove garlic, finely minced
  • 1 bunch kale, stems removed and torn into bite-sized pieces
  • 2 tart apples (such as Granny Smith), cut into ½ inch pieces
  • 1 ½ c. cooked brown lentils (or one 15 oz. can, rinsed and drained)


  1. Stir together olive oil, vinegar, maple syrup, ginger and salt in a large bowl.
  2. Add kale and, using your hands, rub kale leaves in with the vinaigrette.
  3. Add apples and lentils. Toss to coat. Season to taste.