Winter Kale Apple Cheddar Salad (Printable)

A vibrant winter salad with kale, crisp apples, cheddar, nuts, and a flavorful dressing.

# What You'll Need:

→ Salad

01 - 1 large bunch kale (approximately 7 oz), stems removed, leaves chopped
02 - 1 large crisp apple (e.g., Honeycrisp or Fuji), cored and thinly sliced
03 - 3.5 oz sharp cheddar cheese, cut into small cubes or shreds
04 - 1.75 oz toasted walnuts or pecans, roughly chopped
05 - 1.75 oz dried cranberries
06 - 1 small red onion, thinly sliced

→ Dressing

07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp apple cider vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Place the chopped kale in a large salad bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until tender and slightly darkened.
02 - Add the sliced apple, cheddar cheese, toasted nuts, dried cranberries, and red onion to the bowl with the kale.
03 - In a small bowl or jar, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Pour the dressing over the salad mixture and toss thoroughly to combine all ingredients evenly.
05 - Adjust seasoning to taste if necessary. Serve immediately or let the salad sit for 10 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • The kale becomes tender and almost buttery when you work it with your hands, no wilting required.
  • Every bite has texture, crunch from the nuts, snap from the apple, creaminess from the cheese.
  • It holds up beautifully for hours, so you can prep it ahead without any sogginess.
  • The honey mustard dressing clings to every leaf and makes the whole bowl shine.
02 -
  • Do not skip massaging the kale, it turns a tough green into something tender and almost sweet.
  • Toast your nuts in a dry skillet over medium heat for three to five minutes, shaking the pan often, they burn fast but the flavor is worth watching them.
  • If the dressing separates, just shake it or whisk it again before pouring, it happens and it is fine.
03 -
  • If your kale is especially tough, let it sit with the oil and salt for five minutes before massaging, it will soften even more.
  • Make extra dressing and keep it in a jar in the fridge, it lasts a week and works on any green salad or roasted vegetables.
  • Add the cheese and nuts right before serving if you want them to stay crisp and distinct, or toss them in early if you like everything mingled together.

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