Roasted Kale and Apple Salad

Name: Roasted Kale and Apple Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8 servings
Ingredients: FOR THE VINAIGRETTE:; 4 tablespoons extra virgin olive oil; Juice of ½ lemon; 1 ½ tablespoons chives – finely chopped; 1 tablespoon parsley – finely chopped; 1 heaped tablespoon Greek yogurt; Salt; Black pepper; FOR THE SALAD:; 2 bunches kale – rinsed and chopped; Olive oil; Juice from 1 lemon; 4-5 apples – cored, quartered and thinly sliced; ¼ lb almonds – roughly chopped

By Pascale Beale

Updated June 2026

Fruit-ForwardGluten-FreeRoastedSaladVegetarian

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Photography by Pascale's Kitchen Studio

Total Time 22-23 minutes

Difficulty Easy

Prep Time 15 minutes

Cook Time 7-8 minutes

Kale salads were all the rage for a while. It became the HOT green if that’s possible. I think that spinach had its glory days some years ago and then it was arugula's turn. The thing is I LOVE kale. It’s a vegetable I only embraced when I came to the States. We did not eat kale in London where I grew up. Spinach: yes, chard: check, arugula: absolutely. Kale: not a mouthful until I came to California. Now I add it to everything. It has become another one of my fads, although I think that this one will never fade. I have made tons of kale dishes. Roasted kale, crispy kale chips, raw kale salad — well you get the general idea. Here’s one of my favorites.

Preparation

1
Place all the vinaigrette ingredients in a large salad bowl and whisk together well. Place salad utensils over the vinaigrette.
2
Preheat the oven to 350 degrees.
3
Place the chopped kale on a baking sheet or in a roasting pan and drizzle with olive oil. Sprinkle some coarse salt over the kale and grind some fresh black pepper over the top. Roast for 7-8 minutes. The kale will be just wilted and bits of it will be slightly crunchy. As soon as you take it out of the oven, pour the lemon juice over it.
4
Add the cooked kale and the remaining salad ingredients to the bowl and toss well. This is one salad that actually benefits from being tossed a good 10 minutes before you serve it.

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Roasted Kale and Apple Salad

Preparation

From Pascale's Kitchen Shop

Provence Salad Bowl - White band (Matte)

Arbequina Estate Olive Oil

Wiggly Teak Salad Servers

Letters from the Market Table