Winter Kale Apple Cheddar Salad (Print version)

Hearty kale, sweet apples, sharp cheddar, and toasted nuts combine for a fresh winter dish.

# What you need:

→ Vegetables & Fruits

01 - 1 large bunch curly kale, stems removed and leaves chopped (about 7 oz)
02 - 2 medium 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 (approx. 2 oz)

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon apple cider vinegar
08 - 1 teaspoon Dijon mustard (ensure gluten-free if necessary)
09 - 1 teaspoon honey or maple syrup
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Place chopped kale in a large mixing bowl, sprinkle with a pinch of salt, then massage with hands for 1–2 minutes until softened and darkened.
02 - Whisk extra-virgin 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 dressing over the salad and toss thoroughly to ensure even coating.
05 - Taste the salad, adjust seasoning if needed, and serve immediately or allow to rest for 10 minutes to develop flavors.

# Expert advice:

01 -
  • It actually gets better as it sits, so you can make it ahead without that sad wilted-lettuce feeling.
  • The massage step transforms tough kale into something tender and silky, a trick that changed my entire relationship with raw greens.
  • Sharp cheddar and apple together hit a sweet-salty balance that somehow tastes more interesting the longer you sit with it.
02 -
  • Slice your apples at the very last minute—even five minutes of sitting causes oxidation and browning that affects both appearance and taste.
  • Don't undersalt; raw greens need more seasoning than you think, and the salt also helps soften the kale slightly during massage.
03 -
  • Make extra dressing and keep it in the fridge; it's excellent on roasted vegetables or as a dip for bread, and it actually improves after a day as flavors meld.
  • If you're prepping ahead, keep the components separate and dress only right before serving—the apples stay bright, the kale stays crisp, and nothing gets soggy.

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