This kale salad with figs is a fresh and colorful winter salad that's bursting with flavor and texture. Crisp apples, sweet figs, toasted walnuts, and creamy goat cheese turn raw kale into a light yet satisfying dish that works just as well as a starter, side, or low-carb main.
Kale salad honestly doesn't get enough attention - and that's a shame. When prepared properly, raw kale turns into something truly delicious. This kale fig salad is one of my absolute favorite winter salads and a real show-stopper when guests come over. It's also a popular choice for festive occasions like Thanksgiving or Christmas.
Why You'll Love This Recipe
Ingredients
- Kale: Fresh kale works best for this salad. Since it's used raw, make sure to massage it well with the dressing - this softens the leaves, reduces bitterness, and makes the salad much more enjoyable.
- Apples: Add freshness, crunch, and a subtle sweetness. Crisp varieties work best and balance the earthy flavor of the kale beautifully..
- Figs: Bring natural sweetness and depth to this kale salad with figs. Use dried figs year-round or fresh figs when in season.
- Walnuts: Add a nutty crunch and extra texture. Toast them briefly in a dry skillet to enhance their flavor. Pecans are a great alternative.
- Goat Cheese: Adds creaminess and ties all the flavors together. Use a mild goat cheese or goat cream cheese. If you don't like goat cheese, you can easily replace it with crumbled feta. For a vegan version, simply omit it or use a dairy-free alternative.
- Dressing: Made with extra-virgin olive oil, apple cider vinegar (or balsamic vinegar or lemon juice), maple syrup, Dijon mustard, salt, and black pepper. Garlic lovers can add a pinch of grated garlic.
See recipe card for quantities.
How To Make
- Toast chopped walnuts in a skillet without oil until golden brown. Set aside to cool.
- Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl. Season to taste with salt and pepper.
- Remove kale from the stalk (either by hand or with a knife) and chop finely.
- Then wash kale and spin dry using a salad spinner.
- Add kale to a large bowl with roughly ¾ of the dressing. Now, get your clean hands in and massage the kale for a few minutes.
- Cut apples and figs into fine strips and arrange on the kale. Sprinkle with toasted walnuts and crumbled goat cheese.
- Drizzle with the remaining dressing and serve!
Hint: Since kale salad doesn’t get practically mushy, you can store leftovers in the fridge for a maximum of one day! Prepare: Feel free to store massaged kale in the refrigerator for a few hours. Mix with remaining ingredients before serving.
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📖 Recipe
Kale Salad with Figs, Apple & Goat Cheese
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 9 oz kale
- ¼ cup walnuts
- 4 dried figs, or fresh ones if available, finely sliced
- 1 apple, finely sliced
- ½ cup goat cheese, crumbled
Dressing
- 4 tablespoon olive oil
- 2 tablespoon apple cider vinegar, or balsamic vinegar
- 1 tablespoon maple syrup
- ½ tablespoon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Toast chopped walnuts in a skillet without oil until golden brown. Set aside to cool.
- Remove kale from the stalk (either by hand or with a knife) and chop finely. Then wash kale and spin dry using a salad spinner.
- Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl. Season to taste with salt and pepper.
- Add kale to a large bowl with roughly ¾ of the dressing. Now, get your clean hands in and massage the kale for a few minutes.
- Cut apples and figs into fine strips and arrange on the kale. Sprinkle with toasted walnuts and crumbled goat cheese.
- Drizzle with the remaining dressing and serve!
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