Winter Kale Apple Cheddar Salad (Printable)
A hearty blend of kale, apples, sharp cheddar, and nuts delivering fresh, winter flavors in every bite.
# What You Need:
→ Vegetables & Fruits
01 - 1 large bunch curly kale, stems removed, leaves chopped (approx. 7 oz)
02 - 2 medium crisp apples (such as Honeycrisp or Granny Smith), thinly sliced
03 - 1 small red onion, very thinly sliced
→ Cheese
04 - 3.5 oz sharp cheddar cheese, cut into small cubes or thin shavings
→ Nuts & Seeds
05 - ½ cup toasted pecans or walnuts, roughly chopped
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp apple cider vinegar
08 - 1 tsp Dijon mustard (gluten-free if required)
09 - 1 tsp honey or maple syrup
10 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Place chopped kale in a large mixing bowl, sprinkle with a pinch of salt, and massage with your hands for 1–2 minutes until softened and darkened.
02 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Add sliced apples, red onion, cheddar cheese, and toasted nuts to the massaged kale.
04 - Pour the dressing over the salad ingredients and toss thoroughly to combine evenly.
05 - Taste the salad and adjust seasoning if necessary. Serve immediately or allow to rest for 10 minutes to meld flavors.
# Expert Suggestions:
01 -
- Kale gets tender and almost sweet when you massage it, no wilting required—just your hands and a minute.
- The apple and sharp cheddar combination is unexpected enough to feel special, but familiar enough to feel right.
- Takes twenty minutes total, which means you can have lunch on the table faster than it takes to scroll through your phone.
02 -
- Massaging the kale is non-negotiable—it's what makes raw kale actually pleasant to eat, not just virtuous.
- Add the dressing just before serving unless you're okay with a softer salad; the acid will keep wilting at bay for about twenty minutes, but crisp is always better.
03 -
- Toast your own nuts in a dry skillet for five minutes instead of buying pre-toasted—the flavor difference is immediate and worth the effort.
- Make the dressing while the kale is being massaged, so everything comes together at the same moment and nothing sits around getting oxidized.