Winter Kale Apple Cheddar (Printable Version)

A vibrant salad blending kale, apple, sharp cheddar, nuts, and a tangy maple-Dijon dressing.

# What You Need:

→ Vegetables & Fruits

01 - 1 large bunch kale (approximately 7 ounces), stems removed and 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 ounces sharp white cheddar, cut into small cubes or thin strips
06 - 2 ounces toasted walnuts or pecans, roughly chopped

→ Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon pure maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Optional

13 - 1.5 ounces dried cranberries or cherries

# How To Make It:

01 - Place chopped kale in a large bowl. Drizzle with lemon juice and a pinch of salt. Massage leaves with hands for 1-2 minutes until softened and darker green in color.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until fully emulsified.
03 - Add sliced apple, red onion, cheddar cheese, toasted nuts, and dried cranberries if using to the prepared kale.
04 - Pour vinaigrette over salad and toss thoroughly to coat all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve immediately or allow to rest 10 minutes for flavors to meld together.

# Expert Suggestions:

01 -
  • The lemon massage trick transforms tough kale into something silky and irresistible
  • It comes together in twenty minutes but feels like something from a restaurant
  • Everything stays crisp for days, making it perfect for meal prep or unexpected guests
02 -
  • The kale really does need the lemon massage, skipping it makes the salad tough and unpleasant
  • Letting it sit for ten minutes before serving lets the flavors marry together beautifully
  • Dressing can be made three days ahead and stored in the refrigerator
03 -
  • Use a vegetable peeler to shave thin ribbons of cheddar instead of cubing it, they coat the leaves more evenly
  • If your apple slices start looking brown, toss them with a teaspoon of lemon juice before adding to the salad

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