Winter Kale Salad with Apple (Printable version)
Tender kale meets crisp apples, sharp cheddar, and toasted nuts in a zesty maple-Dijon dressing.
# What You'll Need:
→ Vegetables & Fruits
01 - 1 large bunch kale (about 7 oz), stems removed, leaves chopped
02 - 1 large crisp apple (Honeycrisp or Fuji), cored and thinly sliced
03 - 1 small red onion, thinly sliced
04 - 1/2 lemon, juiced
→ Cheese & Nuts
05 - 3.5 oz sharp white cheddar, cut into small cubes or thin strips
06 - 2 oz toasted walnuts or pecans, roughly chopped
→ Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp apple cider vinegar
09 - 1 tbsp pure maple syrup
10 - 1 tsp Dijon mustard
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ Optional
13 - 1.5 oz dried cranberries or cherries
# How to Prepare:
01 - Place chopped kale in a large bowl. Drizzle with lemon juice and pinch of salt. Massage leaves with hands for 1-2 minutes until softened and darker green.
02 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper in small bowl until emulsified.
03 - Add sliced apple, red onion, cheddar cheese, toasted nuts, and dried cranberries to the massaged kale.
04 - Pour vinaigrette over salad and toss thoroughly to coat all ingredients evenly.
05 - Taste and adjust seasoning if needed. Serve immediately or allow to rest 10 minutes for flavors to meld.
# Expert advice:
01 -
- The massage trick makes kale tender and almost buttery, no tough chewing required
- It stays fresh for days in the fridge, making it perfect for meal prep or unexpected guests
- The sweet and savory balance hits every craving in one bowl
02 -
- The kale really does need that 2 minute massage, otherwise it stays tough and bitter
- Letting the salad sit for 10 minutes after dressing makes a huge difference in flavor melding
- Dressing can be made ahead, but add it just before serving to keep everything crisp
03 -
- Buy the sharpest cheddar you can find, it makes all the difference
- Toast your nuts in a dry pan over medium heat until fragrant, watching closely so they don't burn