recipe

Young chefs will love this slightly sweet salad filled with crunchy bits. Plus, they’ll have fun massaging the kale leaves and shaking up the dressing!

safety
  • Uses a knife
difficulty
  • Beginner
time
  • 20 minutes
yield
  • Serves 4

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Gather Cooking Equipment

Measuring spoons
Chef’s knife
Cutting board
Dry measuring cups
Large bowl
Small jar with lid
Tongs

Prepare Ingredients

8 ounces
curly kale
3 tablespoons
extra-virgin olive oil
1 tablespoon
balsamic vinegar
1 teaspoon
maple syrup
½ teaspoon
Dijon mustard or mayonnaise
¼ teaspoon
salt
1
apple, cored and chopped
¼ cup
sliced almonds
1
 
8 ounces
curly kale

TEAR: Tear kale leaves from stems and discard stems. Tear kale into small bite-size pieces.

 
2
 

MASSAGE: Place kale pieces in bowl. Squeeze and massage kale until leaves soften and turn dark green, 1 to 2 minutes.

 
3
 
3 tablespoons
extra-virgin olive oil
1 tablespoon
balsamic vinegar
1 teaspoon
maple syrup
½ teaspoon
Dijon mustard or mayonnaise
¼ teaspoon
salt

SHAKE: In small jar, combine oil, vinegar, maple syrup, mustard, and salt. Cover jar tightly with lid and shake until mixture is well combined, about 30 seconds.

 
4
 
1
apple, cored and chopped
¼ cup
sliced almonds

DRESS: Add apple, almonds, and dressing to bowl with kale. Use tongs to toss salad until kale is well coated with dressing.