Jessica in the Kitchen · by Jessica Hylton★ 5.0 (6)
Kale Apple Salad
NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 31%
CARBS 59G50% OF CAL
12G FIBER4G ADDED14G INTRINSIC29G OTHER18G TOTAL SUGAR
FAT 21G40% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy kale and apple salad with chickpeas, toasted pecans, and an apple cider vinaigrette. Sweet, tangy, and hearty in 15 minutes.
mainamericansaladbeansgluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 cups kale (de-stemmed, washed and torn)
- 1 cup chickpeas
- 1 apple (sliced thinly)
- 3 tablespoons toasted pecans
- 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta
At a glance
PER SERVING · TIME 15M
CAL 23%·PRO 31%
CARBS 59G50% OF CAL
12G FIBER4G ADDED14G INTRINSIC29G OTHER18G TOTAL SUGAR
FAT 21G40% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 320mg
- Total sugar
- 18g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 737mg
- Calcium
- 178mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.