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Copycat Kale Crunch Salad with Apple Cider Dressing

A mound of massaged kale topped with crunchy breadcrumbs and pine nuts for Copycat Kale Crunch Salad.
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Recreate the popular restaurant Kale Crunch Salad at home using this recipe, focusing on a perfectly textured kale base and an authentic, tangy apple cider dressing.

Ingredients

Scale
  • 1 large bunch curly kale (about 6 cups packed)
  • 1/4 cup raw sunflower seeds
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon olive oil (for toasting)
  • 1/4 teaspoon salt (for kale)
  • 1/8 teaspoon black pepper (for kale)
  • For the Dressing:
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the Kale: Remove the tough ribs from the kale leaves. Tear or chop the leaves into bite-sized pieces. Place the kale in a large bowl.
  2. Massage the Kale: Add 1/4 teaspoon salt and 1/8 teaspoon pepper to the kale. Drizzle 1 tablespoon of olive oil over the kale. Use clean hands to firmly massage the kale for 2 to 3 minutes until the leaves soften slightly and reduce in volume. Set aside.
  3. Make the Crunch Topping: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring constantly, until golden brown, about 3 minutes. Remove from heat and transfer to a small bowl.
  4. Add Sunflower Seeds: Add the sunflower seeds to the skillet (no extra oil needed) and toast for 1 to 2 minutes until fragrant. Add the toasted seeds to the breadcrumbs.
  5. Mix Dressing: In a small jar with a tight-fitting lid, combine the apple cider vinegar, 2 tablespoons olive oil, Dijon mustard, honey or maple syrup, sugar, onion powder, garlic powder, salt, and pepper. Shake vigorously until the dressing is emulsified and well combined.
  6. Assemble the Salad: Pour about half of the dressing over the massaged kale. Toss well to coat evenly.
  7. Add Cheese and Serve: Add the grated Parmesan cheese to the kale mixture and toss again. Top the salad with the toasted panko and sunflower seed mixture just before serving to maintain maximum crunch.

Notes

  • For the best crunch, do not dress the salad until immediately before you plan to eat it.
  • If you prefer a sweeter dressing, increase the honey or maple syrup by one teaspoon.
  • You can toast the sunflower seeds and breadcrumbs ahead of time and store them in an airtight container for up to one week.

Nutrition

Find it online: https://eatableempress.com/copycat-kale-crunch-salad-with-apple-cider-dressing/