Kale and Chard Salad with Maple Vinaigrette

Published by aggieskitchen.com on February 2013


For the salad:

lacinato kale, thinly sliced
Swiss chard, thinly sliced
crumbled blue cheese
chopped walnuts
dried cranberries
thinly sliced or chopped apple (I used Pink Lady - so crisp and perfectly sweet)

For the Maple Vinaigrette:

2 teaspoons pure maple syrup
1/8 teaspoon sweet paprika
1/4 cup apple cider vinegar
1/4 cup grapeseed oil (or any light flavored oil)
good pinch coarse salt and freshly ground pepper


  1. Prepare your vinaigrette by placing all its ingredients in a small jar or container. Shake well until thoroughly combined. Store in fridge for up to 3 days.
  2. Combine your greens in a bowl. Pour a couple of tablespoons over your greens and toss to combine. Massage gently with your hands, or let sit for a few minutes to tenderize the greens.
  3. Add your blue cheese crumbles, walnuts, cranberries and apple to salad, gently toss and drizzle additional vinaigrette if desired.

Source: http://aggieskitchen.com/2013/02/12/kale-and-chard-green-power-salad-with-maple-vinaigrette/