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Apple, Spiced Walnut & Kale Salad with Creamy Garlic Dressing

This simple and delicious salad is the perfect addition to a summer dinner table!


Apple, Spiced Walnut & Kale Salad with Creamy Garlic Dressing

Vegetarian, Refined Sugar Free, Gluten-Free

Contributed by Gather & Feast’s Ashley Alexander thanks to Walnuts Australia.

Serves 6 -8 
Cooking time: 20 minutes



  • 1 medium-sized bunch tuscan kale/cavolo nero, stalks removed & finely chopped
  • 1 medium-sized bunch curly kale, stalks removed & finely chopped
  • 2 medium-sized red apples
  • Extra virgin olive oil*
  • Sea salt & black pepper*

Five-Spice Maple Walnuts

  • 3 cups Aussie walnuts*
  • 5 tbs pure maple syrup*
  • 3 tsp Chinese five-spice powder
  • Pinch of chili powder*, to your taste
  • 1 tsp flaky sea salt*

Creamy Garlic Dressing

  • 6 tbs thick greek yoghurt
  • 3 tbs extra virgin olive oil*
  • 3 tbs apple cider vinegar*
  • 1 tbs maple syrup*
  • 1 small garlic clove, crushed or finely

    *available at Naked Foods


      Five-Spice Walnuts

      1. In a bowl, mix together the walnuts, maple syrup, five spice, chili, and sea salt, ensuring all of the walnuts are coated evenly.
      2. Spread the coated walnuts onto a paper-lined baking tray and bake for 15 minutes.
      3. Remove them from the oven, sprinkle with a little more flaky sea salt, and leave to cool completely.
      4. Once cool, break the walnuts apart and store them in an airtight jar or container. 

      Creamy Garlicky Dressing

      1. In a jar, add all the dressing ingredients and shake to combine. Set aside until ready to use.
      To Assemble the Salad
      1. In a large serving bowl, add the kale, roughly a tsp of olive oil, and a sprinkle of sea salt. Massage the kale together with your hands until it becomes vibrant green and shiny (roughly 30-60 seconds).
      2. Slice the apples into thin slices. Add the apple to the kale and toss to combine. Add 3⁄4 of the dressing to the salad and mix well. Drizzle the remaining dressing over the salad.
      3. Top the salad with about 1 cup of the roughly chopped crunchy spiced walnuts. Serve and enjoy!


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