Kale Salad With Apples and Cheddar
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a ¾-pound bunch, stemmed and washed in two rinses of water)
- 2tablespoons coarsely chopped toasted almonds
- 1apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in ¼-inch dice
- 1ounce sharp Cheddar cheese, cut in ¼-inch dice
- 2tablespoons fresh lemon juice
- Salt to taste
- 1very small garlic clove, puréed
- 5tablespoons extra virgin olive oil
- 2tablespoons freshly grated Parmesan
Nutritional analysis per serving (6 servings)
172 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 166 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the kale, almonds, apple and Cheddar in a large bowl.
- Step 2
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
- Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.
Private Notes
Comments
If you use a sturdier kale, take a pinch of salt and a tablespoon of the oil and massage the kale in the large bowl before adding other ingredients. You're looking to soften the kale before you mix in the other ingredients. It really works.
This is tasty but there's no way it can be made in five minutes. Just cutting up the kale takes longer than
hat. I'd estimate between 20 and 30 minutes.
This is a simple and delicious way to eat kale. I found the cheddar was lost in the salad and have since made it without cheese - it's just a good. Also great with a few pomegranate seeds sprinkled in.
Based on the 5-star rating it seems like I’m the odd one out, but for me the flavors didn’t really go together. The dressing is lovely and light and bright and garlicky and goes beautifully with kale, but to me it wants a more savory, caesar-type salad. Apples, nuts, and cheese are a beloved classic combo for me that I’d definitely pair with kale again (probably with walnuts instead of almonds and plus dried cranberries), but to me they want a slightly sweeter balsamic dressing without garlic.
A delicious take on kale salad. B/c I was serving it w/ravioli, & b/c I had a bosc pear rather than an apple, I replaced the cheddar w/diced pecorino romano and eliminated the parm. Subbed cashews for almonds because that's what I had. The pecorino-pear-kale combo was so good! I halved the recipe, & like others I reduced the olive oil (2 Tbsp). Also steeped the garlic clove in the oil for about 15 minutes and then removed. Sounds like a lot of meddling, but respected all the bones & l loved it!
How could this not be delicious with both cheddar and parm?!? I subbed pistachios for the almonds. The most challenging part of the salad is knowing how big the pieces of apple and cheese should be - 1/4 dice (cubes) is too small; I did 1/4 thick and about 3/4 inch pieces. I massaged my chiffonaded lacinato kale before adding to the rest of the salad bowl and then tossed it all with more dressing. Yum.
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