Ingredients
Cinnamon Cider Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1 clove garlic, finely chopped or grated
- ½ teaspoon kosher salt
- Ground black pepper, to taste
Salad
- 1 bunch kale, destemmed and shredded or finely chopped (approx. 3 packed cups)
- 1 shallot, thinly sliced
- Kosher salt and ground black pepper, to season
- 2 Honeycrisp apples, thinly sliced
- ½ cup chopped walnuts, toasted
- ½ cup shredded or finely chopped aged white cheddar cheese
Instructions
- Prepare the cinnamon cider vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, pure maple syrup, ground cinnamon, and garlic. Season with ½ teaspoon kosher salt and freshly ground black pepper to taste. Continue whisking until the mixture emulsifies into a smooth, creamy vinaigrette. Adjust seasoning if necessary.
- Massage the kale: Place the shredded kale and thinly sliced shallot into a large bowl. Sprinkle with a generous pinch of kosher salt and drizzle 1-2 tablespoons of the prepared vinaigrette over the kale. Using clean hands, massage the dressing into the kale leaves thoroughly until they become vibrantly green and slightly wilted. This softens the kale and enhances its flavor. Set aside.
- Assemble the kale apple salad: To the bowl with the massaged kale, add the thinly sliced Honeycrisp apples, toasted chopped walnuts, and shredded aged white cheddar cheese. Season with additional kosher salt and black pepper to taste. Drizzle the remaining cinnamon cider vinaigrette over the salad. Toss everything gently but thoroughly to combine. Taste and adjust seasoning as needed.
- Serve: Serve the salad immediately for the freshest texture and flavor. Enjoy this delicious autumn-inspired kale and apple salad as a side dish or a light main course.
Notes
- Massaging the kale is key to soften the tough leaves and reduce bitterness.
- Honeycrisp apples are recommended for their balance of sweetness and tartness, but Granny Smith or Fuji apples would also work well.
- Toasting the walnuts enhances their flavor and crunch—toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day; however, kale will continue to soften over time.
- For a nut-free version, substitute walnuts with pumpkin seeds or omit entirely.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
