Sweet, savory and everything in between! This tasty apple, white cheddar & kale salad is the perfect compliment to any meal! (Or even delicious on it’s own too!)
Officially dubbing this the year of kale salads as my blog seems to be filling up by the second with them… But they’re so good and so versatile that it’s hard for me to stop! So we’re welcoming yet another salad to the group today that’s going to make sweet and savory lovers (like me) get their happy dance on! Trust me loves, this apple white cheddar and toasted pecan kale salad is unlike anything you’ve ever tasted before! It’s sweet, tangy, slightly salty and has a whole lotta crunch!
Ingredients
- Apples: Adds sweetness and texture to your salad. (Honeycrisp, fuji and envy apples work the best for this salad recipe.)
- Cheddar cheese: Adds a savory component to your to salad and compliments the sweetness of the apples.
- Pomegranate arils: Adds a little extra pop of flavor. (Plus it makes the salad look so pretty too! 😉 )
- Toasted pecans: Adds crunch and gives your salad that little extra somethin’!
- Kale: Provides a sturdy base for all of your ingredients
- Maple-mustard dressing: Ties is all together and balances out the flavors!
What type of apples should you use for this salad?
I would suggest using a sweeter apple that has a really good bite to it. That’s why I love using either honeycrisp, fuji or envy apples. They’re all incredibly crisp and still have a slightly sweet flavor to them.
How to massage kale
Want to know the key to a great kale salad? MASSAGE. YOUR. KALE! If you’re not familiar with that term, I’m sure this sounds pretty weird to you right now but trust me, it makes all the difference! Massaging the kale leaves helps soften them and makes them easier to eat. Here’s how easy it is below:
- Cut the kale leaves off the stem or “rib”. Then cut the leaves into bite sized pieces.
- Drizzle 1 Tbsp of your dressing over the kale. (Or you can use 1 Tbsp of olive oil instead but I like to “infuse” the kale with my salad dressing flavor.)
- Rub the kale together with your hands to fully incorporate the dressing/olive oil throughout. Do this for 5 minutes. (The kale should begin to soften and turn a bright vibrant green color. You’ll also notice that the amount of kale you have will “shrink” as well.)
- At this point, the kale can be stored in the fridge until your ready to make your salad.
How to make an easy maple-mustard dressing
I’m all about simple when it comes to salad dressings, which is why most of my dressings are usually only 4, maybe 5 ingredients. But you can bet that they’re 100% LOADED with flavor too! Just like this simple maple-mustard dressing! It’s sweet, slightly tangy and is the perfect way to tie together this sweet and savory salad! Here’s how to make it below:
- 2 Tbsp olive oil (I like using Extra Light Tasting Olive Oil because it’s not so heavy and doesn’t have a thick oily taste)
- 2 Tbsp pure maple syrup (DO NOT use “pancake syrup” like Aunt Jemima for this!)
- 2 Tbsp apple cider vinegar
- 1 tsp djion mustard
- Whisk all of these ingredients together in a small bowl and pour them over your apple and white cheddar kale salad whenever you’re ready to eat!
You can also store this dressing in a plastic container or jar in the fridge for up to 1 week.
How to make toasted pecans
Every great salad always needs some texture and one of my favorite ways to do that is by sprinkling some toasted nuts over the top. Toasting helps to crisp up the nuts giving them a crunchier bite AND also brings out their natural flavor more too! (Plus they’re great to snack on while you’re preparing the rest of your salad. 😉 )
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Then spread your pecans out on the baking sheet and bake them for 5-6 minutes or until they just start to darken. Take them out of the oven to cool and store them in an airtight container until you’re ready to eat!
You can also toast other nuts this way too! Try it with almonds, walnuts or even pepitas!
I can’t wait to hear what you think about this apple and cheddar kale salad! Hope you’re all having a great day loves!
More salad recipes you might like:
- Apple Bacon & Cranberry Salad with Sweet Maple Vinaigrette
- Cinnamon Roasted Butternut Squash & Kale Salad
- Pear & Gorgonzola Salad with Candied Walnuts
- Strawberry Kale Salad with Lemon Poppy Seed Dressing
- Grape & Feta Kale Salad
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Apple, White Cheddar & Toasted Pecan Salad
Ingredients
For the salad:
- 1 bunch of kale, leaves cut of the stem & cut into bite-sized pieces
- 2 Envy apples, chopped (or your favorite sweet apple)
- ½ cup pomegranate arils
- 4 oz. white cheddar, cut into cubes (or small slices)
- 1 cup pecans
For the maple mustard dressing:
- 2 Tbsp olive oil (I use extra light tasting olive oil)
- 2 Tbsp pure maple syrup (NOT pancake syrup like Aunt Jemima)
- 2 Tbsp apple cider vinegar
- 1 tsp dijon mustard
Instructions
To make the dressing:
- Whisk all of your ingredients together in a small bowl. Set it aside while you prepare the rest of your salad.
To toast the pecans:
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Spread your pecans out on the baking sheet and bake for 5-6 minutes or until they just start to darken. Take them out of the oven to cool and store them in an airtight container until you’re ready to eat.
To make the salad:
- Massage the kale leaves in 1 Tbsp of your dressing (or 1 Tbsp of olive oil) for at least 5 minutes. Then add your apples, cheddar cheese and pomegranates and toss in your remaining dressing. Sprinkle some toasted pecans over the top right before serving!
