Our Crunchy Pretzel Kale Salad is the kind of salad that gets you excited to eat your greens. Tender kale, sweet apples, a tangy honey mustard dressing, and the best part—crunchy, salty bites of Kinder’s Crunchy Pretzel Crispy Panko Blend. It’s fresh, a little sweet, a little savory, and totally not boring.
Ingredients
2 bunches Fresh Dino Kale, Shredded into ¼” strips
½ red onion, cut into quarters and sliced thin
½ apple, cored, cut into quarters and sliced
Honey Mustard Dressing
½ Cup Yellow or Dijon Mustard
¼ Cup Mayonnaise
3 Tbsp Honey
½ tsp Kosher Salt
1½ Tbsp White Distilled Vinegar
Instructions
Wash kale and remove the thick stem. Stack a few leaves, roll them tightly like a cigar, and use a sharp knife to slice them into 1/4-inch strips.
Optional: Transfer the cut kale into a large bowl of ice water and let it soak for 30 minutes to enhance its crispness. While your kale soaks, move onto the next step.
Quarter your onion and slice into thin strips. Separate the strips and place them into the same ice water the kale is in to remove any bitterness.
While the kale and red onion soak, make your honey mustard dressing by combining the mustard, mayonnaise, honey, kosher salt, and vinegar in a medium bowl and whisking until well combined. Store your dressing in the fridge until you are ready to use.
After soaking the kale and onion, drain the mixture and place it into a salad spinner, spinning it dry to remove excess water. If you skipped the soaking step, rinse your kale and spin it dry. Once dry, pour into a mixing bowl with the red onion.
Slice your apple and add it to the mixing bowl.
Add ¼ cup Kinder’s Herb Pretzel Panko and your honey mustard dressing. Thoroughly toss the salad to ensure everything is dressed.
Once dressed, transfer the kale salad to a serving bowl and top with another ¼ cup of Kinder’s Herb Pretzel Panko sprinkled evenly over the top.
Serve right away.