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An overhead shot of kale apple salad in a large stoneware bowl atop a beige textured surface. The bowl is surrounded by a mustard-colored napkin, serving spoon, and dishes of cheddar cheese and apple slices.

Autumn Lover’s Kale Apple Salad with Cinnamon Cider Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: serves 4-6 1x
  • Category: Entree Salads & Bowls, Side Dish Recipes
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Calling all autumn lovers—this 20-Minute Kale Apple Salad is one you’ll totally fall for! 🍂

Toss tender massaged kale with crisp apples, toasted walnuts, and sharp white cheddar, then bring it all together with a tangy-sweet cinnamon cider vinaigrette. Equal parts cozy and fresh, this kale salad with apples is the perfect weeknight dinner or festive side dish to enjoy all season long.

Naturally Vegetarian and Gluten-Free. Easily Vegan.

Ingredients

Scale
  • cinnamon cider vinaigrette (below)
  • 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

for the 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
  • kosher salt and ground black pepper, to season

Instructions

  1. Prepare the cinnamon cider vinaigrette: To a small bowl, add the olive oil, vinegar, mustard, maple syrup, cinnamon, and garlic. Season with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well, until the mixture emulsifies into a smooth and creamy vinaigrette. Adjust seasoning to taste. An overhead shot of a woman's hand whisking together cinnamon cider vinaigrette in a glass bowl atop a textured beige surface. The bowl is surrounded by dishes of cinnamon, Dijon mustard, and apple cider vinegar. An angled shot of a small glass jar of cinnamon cider vinaigrette sitting on a textured beige surface alongside dishes of garlic, salt and pepper, apple cider vinegar, dijon mustard, and olive oil.
  2. Massage the kale: Place the kale and shallot in a large bowl. Season with a good pinch of salt and drizzle 1-2 tablespoons of the cinnamon cider vinaigrette over top. Use your hands to massage the kale, working the dressing into the leaves until they’re vibrantly green & slightly wilted. Set aside. Learn more! ⇢ How to Massage Kale.An overhead shot of a woman's hands massaging kale with shallots and dressing in a large stoneware bowl atop a beige surface. The bowl sits alongside dishes of dressing and salt.
  3. Kale apple salad assembly: To the bowl with the massaged kale, add the sliced apples, toasted walnuts, and cheddar cheese. Season with a good pinch of kosher salt and ground black pepper as desired. Drizzle the cinnamon cider vinaigrette over top. Toss to combine well. Taste and season with additional salt and ground black pepper as needed. Serve immediately. Enjoy!An overhead shot of dressed kale topped with apple slices, chopped walnuts, shallots and shaved cheddar in a large stoneware bowl atop a beige surface. The bowl is surrounded by a mustard-colored napkin, salad serving utensils, dishes of cheddar cheese, apple slices, dressing, and salt. An overhead shot of a large white bowl of kale apple salad on a beige textured surface alongside a mustard-colored napkin, a fork and knife, and a dish of cheddar cheese.

Equipment

Notes

Jess’ Tips and Tricks:

  • Shredded kale: I highly suggest buying whole kale leaves and slicing them by hand for this recipe. To prepare the kale, remove the fibrous stem from the center of the leaf and slice into fine pieces.
  • Easy Recipe Variations for Dietary Restrictions: This kale apple salad is naturally vegetarian and gluten-free. For a dairy-free and vegan version, use for your favorite sharp dairy-free cheese or omit added cheese altogether.

Portions and Serving Suggestions:

  • Portions: As written, this recipe yields a large salad, suitable for feeding 2-3 as a main dish (perhaps with another add-in) or 4-6 as a side dish. To feed a larger crowd at a fall dinner party or Thanksgiving/Friendsgiving celebration, feel free to double or triple as needed.
  • Serving Suggestions: While we love the flavors and textures of this salad all on their own, you can easily add a protein to make it a little heartier. To keep things simple, toss in some shredded chicken or serve alongside sliced chicken sausage. For a next-level add-in, cube up some Crispy Parmesan Crusted Chicken or Beer Brats – delicious!

Storage and Make-Ahead:

  • Storage: While best enjoyed fresh, any salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy leftovers cold or at room temperature.
  • Make-ahead instructions: This kale apple sprouts salad is best enjoyed within a few hours of assembly (through Step 3 of Recipe Directions, above). If you’d like to make it further ahead of time, for meal prep or party prep, I suggest prepping the components in advance. Prepare the cinnamon cider vinaigrette, toast the walnuts, and slice the kale and apples, then store in separate airtight containers in the refrigerator. At dinnertime, simply toss together as directed in Step 3, above.

Find it online: https://playswellwithbutter.com/kale-apple-salad/