This Antipasto Kale Salad with Pretzel Croutons combines the vibrant flavors of antipasto with the healthy crunch of kale, all topped off with homemade pretzel croutons and a tangy honey-mustard dressing. It’s a hearty and satisfying salad, perfect for lunch or as a side dish, and the pretzel croutons add a unique twist that’s both crunchy and flavorful.

Table of Contents

• Ingredients you will need for Antipasto Kale Salad with Pretzel Croutons
• How to make Pretzel Croutons
• How to make Honey-Mustard Dressing
• How to assemble the Antipasto Kale Salad
• Tips and tricks to make the best kale salad
• FAQ

Ingredients you will need for Antipasto Kale Salad with Pretzel Croutons

For the Pretzel Croutons:

• 150g store-bought pretzels, smashed into pieces
• 2 tbsp butter
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp garlic powder

For the Honey-Mustard Dressing:

• 1 tbsp Dijon mustard
• 1 tbsp yellow mustard
• 1 tbsp honey
• 2 tbsp white wine vinegar
• ¼ tsp salt
• ⅓ cup canola oil

For the Antipasto Kale Salad:

• 6 cups thinly sliced kale
• 1 apple, peeled and cut into matchsticks
• ½ red onion, thinly sliced
• 1 cup thinly sliced summer sausage
• ½ cup thinly sliced provolone
• ½ cup sliced pepperoncini

How to make Pretzel Croutons

1. Melt the Butter:
   
   Heat a non-stick pan over medium-low heat and add the butter.

2. Toast the Pretzels:
   
   Once the butter has melted, add the smashed pretzels, onion powder, paprika, and garlic powder. Stir frequently and cook for about 5-8 minutes until the pretzels have absorbed the butter and are toasted and crunchy.

3. Cool and Store:
   
   Remove from heat and let the croutons cool. Store in an airtight container until ready to use.

How to make Honey-Mustard Dressing

1. Whisk the Ingredients:
   
   In a small bowl, whisk together Dijon mustard, yellow mustard, honey, white wine vinegar, and salt. Slowly stream in the canola oil while continuing to whisk until the mixture is well emulsified.

2. Store:
   
   Store the dressing in the fridge until ready to use.

How to assemble the Antipasto Kale Salad

1. Prepare the Kale Base:
   
   In a large salad bowl, add the thinly sliced kale, apple matchsticks, and red onion. Pour in half of the honey-mustard dressing and toss well to ensure the kale is evenly coated.

2. Add the Antipasto Ingredients:
   
   Add the summer sausage, provolone, and sliced pepperoncini to the kale mixture, followed by the remaining honey-mustard dressing. Toss everything together until well combined.

3. Serve:
   
   Transfer the salad to a serving platter and garnish with the pretzel croutons just before serving for maximum crunch.

Tips and tricks to make the best kale salad

• Massage the kale: For a more tender kale salad, massage the kale with a little olive oil before adding the dressing. This helps soften the leaves and reduce bitterness.
• Customize the antipasto ingredients: Feel free to add other antipasto items like olives, artichokes, or roasted peppers to suit your taste.
• Use fresh pretzels: For best results, use fresh pretzels when making the croutons to ensure they stay crunchy.

FAQ

Can I make the pretzel croutons ahead of time?

Yes! The pretzel croutons can be made in advance and stored in an airtight container for up to 3 days.

What can I substitute for summer sausage?

You can use other cured meats like salami or pepperoni, or omit the meat for a vegetarian option.

How long can I store the honey-mustard dressing?

The dressing will last for up to a week in the fridge when stored in an airtight container.

Can I use a different type of mustard for the dressing?

Yes, feel free to experiment with different types of mustard like whole grain or spicy brown mustard for a unique twist on the flavor.

And that’s it for this Antipasto Kale Salad with Pretzel Croutons! If you make it, please tag me on Pinterest or Instagram so I can see your creation. For more unique salad ideas, check out my other recipes here. Feel free to leave any questions, comments, or reviews—I’d love to hear from you!