Winter Kale Apple Cheddar (Print Page)

Hearty kale, crisp apples, sharp cheddar, nuts, and zesty dressing create a vibrant cold-weather salad.

# What You Need:

→ Greens

01 - 1 large bunch curly kale (about 7 oz), stems removed, leaves torn or chopped

→ Fruits & Cheese

02 - 1 large crisp apple, cored and thinly sliced
03 - 3.5 oz sharp cheddar cheese, cut into small cubes or thin slices

→ Nuts & Seeds

04 - 1/3 cup toasted walnuts or pecans, roughly chopped
05 - 1 tablespoon pumpkin seeds (optional)

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon apple cider vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon fine sea salt
11 - Freshly ground black pepper, to taste

→ Optional Add-Ins

12 - 1 small shallot, finely minced
13 - 1 tablespoon dried cranberries

# Directions:

01 - Place the kale leaves in a large bowl. Drizzle with a splash of olive oil and a pinch of salt. Massage the leaves with your hands for 1 to 2 minutes until softened and darker in color.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, sea salt, and black pepper until emulsified.
03 - Add sliced apple, sharp cheddar, toasted nuts, pumpkin seeds if using, shallot if using, and dried cranberries if using to the massaged kale.
04 - Pour the dressing over the salad and toss thoroughly to ensure even coating of all ingredients.
05 - Taste and adjust seasoning if necessary. Serve immediately or allow to rest for 10 to 15 minutes to enhance flavor melding.

# Expert Tips:

01 -
  • The kale gets buttery-soft without cooking, holding up beautifully to the tangy dressing for days.
  • That sharp cheddar and crisp apple combo is genuinely addictive—sweet, salty, nutty, all at once.
  • It comes together in 20 minutes flat, making it perfect for lunch prep or surprising dinner guests.
02 -
  • Never skip the kale massage—no amount of dressing will tenderize it otherwise, and you'll end up with something that feels like eating a sweater.
  • Slice your apple just before assembling so it doesn't brown; if you're prepping ahead, toss it with a tiny squeeze of lemon juice to buy yourself time.
  • If this sits overnight, the kale drinks up the dressing and becomes even better—make extra if you're meal prepping.
03 -
  • Make the dressing in a jar and shake it hard until it emulsifies—the motion incorporates air and makes it cling better to the kale than whisking alone.
  • Toast your own nuts if you have time; store-bought toasted nuts sometimes sit around too long and taste slightly stale, while a quick pan-toast brings them back to life.

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