This Kale Couscous Salad with Apples and Cherries is NOT just an after-thought side salad. This ingredient-packed salad is definitely worthy of being a main dish. Especially if you top it with a piece of salmon or chicken!
I think you will love the blend of sour, salty, and sweet flavors from ingredients like granny smith apples, dried cherries, and parmesan cheese. Not only are there a mix of flavors, but also a mix of textures from ingredients like tender pearl couscous, crunchy pistachios, and massaged kale.
Kale Couscous Salad Ingredients
Dressing
- 1/2 Shallot minced; I used a small shallot
- 2 cloves Garlic minced
- 1 tbsp Lemon Juice
- 3 tbsp Red Wine Vinegar
- 1 tbsp Dijon Mustard
- 2 tsp Honey
- Salt & Pepper to taste
- 2 tbsp Extra Virgin Olive Oil
Salad Ingredients
- 1 cup Pearl Couscous uncooked
- 12 oz Shredded Kale remove any hard stems
- 1 tbsp Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1 Granny Smith Apple thinly sliced; or the apple of your choice
- 1/2 Shallot thinly sliced
- 3 tbsp Dried Bing Cherries roughly chopped
- 2 tbsp Pistachios roughly chopped
- 1/4 cup Parmesan Cheese shaved; I used a vegetable peeler to shave into thin strips
- 2 tbsp Capers optional
Recipe Instructions
Dressing
- Combine all dressing ingredients except for the extra virgin olive oil in a small bowl and whisk together. Once all of the ingredients are combined, continue to whisk as you drizzle in the olive oil. Whisk together until emulsified. Taste and add more of any ingredient as desired.
Salad
- Cook the pearl couscous in a saucepan according to package instructions. Once cooked, remove to a bowl to cool down.
- Meanwhile, add the shredded kale to a large bowl. Make sure to discard any remaining hard stems before massaging the kale. Add 1 tbsp of extra virgin olive oil and 1/4 tsp of salt. Massage with your hands for about 3 minutes until the kale is tender and soft.
- To the same bowl, add the thinly sliced apple, roughly chopped cherries, roughly chopped pistachios, shaved parmesan cheese, cooked pearl couscous, and capers if you are using them. Toss everything together well.
- Pour the dressing over the salad and toss again so the entire salad is evenly coated in dressing.
- Divide among plates or large bowls to serve. Optionally, top with the protein of your choice as desired.
Serving Suggestions
I served each salad with a piece of cripsy-skin salmon! This salad would also be delicious with my Air Fryer Parmesan Crusted Chicken.
Did you try this Kale Couscous Salad with Apples and Cherries? Leave a Review!
If you are craving something nutritious and fresh but don’t want to sacrifice any flavor then this Kale Couscous Salad is what you need! The dressing is tangy with a little sweetness from the honey which compliments the mix of salty, sour, and sweet salad add-ins.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Kale Couscous Salad with Apples and Cherries
Ingredients
Dressing
- 1/2 Shallot minced; I used a small shallot
- 2 cloves Garlic minced
- 1 tbsp Lemon Juice
- 3 tbsp Red Wine Vinegar
- 1 tbsp Dijon Mustard
- 2 tsp Honey
- Salt & Pepper to taste
- 2 tbsp Extra Virgin Olive Oil
Salad Ingredients
- 1 cup Pearl Couscous uncooked
- 12 oz Shredded Kale remove any hard stems
- 1 tbsp Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1 Granny Smith Apple thinly sliced; or the apple of your choice
- 1/2 Shallot thinly sliced
- 3 tbsp Dried Bing Cherries roughly chopped
- 2 tbsp Pistachios roughly chopped
- 1/4 cup Parmesan Cheese shaved; I used a vegetable peeler to shave into thin strips
- 2 tbsp Capers optional
Instructions
Dressing
- Combine all dressing ingredients except for the extra virgin olive oil in a small bowl and whisk together. Once all of the ingredients are combined, continue to whisk as you drizzle in the olive oil. Whisk together until emulsified. Taste and add more of any ingredient as desired.
Salad
- Cook the pearl couscous in a saucepan according to package instructions. Once cooked, remove to a bowl to cool down.
- Meanwhile, add the shredded kale to a large bowl. Make sure to discard any remaining hard stems before massaging the kale. Add 1 tbsp of extra virgin olive oil and 1/4 tsp of salt. Massage with your hands for about 3 minutes until the kale is tender and soft.
- To the same bowl, add the thinly sliced apple, roughly chopped cherries, roughly chopped pistachios, shaved parmesan cheese, cooked pearl couscous, and capers if you are using them. Toss everything together well.
- Pour the dressing over the salad and toss again so the entire salad is evenly coated in dressing.
- Divide among plates or large bowls to serve. Optionally, top with the protein of your choice as desired.
