Ingredients
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
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
- Prepare the cinnamon cider vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, ground cinnamon, and finely chopped garlic. Season with ½ teaspoon kosher salt and ground black pepper to taste. Whisk until the vinaigrette emulsifies into a smooth, creamy mixture. Adjust seasoning as needed.
- Massage the kale: Place the shredded kale and thinly sliced shallot in a large bowl. Sprinkle with a pinch of kosher salt and drizzle 1 to 2 tablespoons of the prepared cinnamon cider vinaigrette over the kale. Using your hands, massage the dressing into the kale leaves until they turn vibrant green and become slightly wilted. This softens the kale and enhances flavor integration. Set aside.
- Assemble the salad: Add the thinly sliced apples, toasted chopped walnuts, and shredded or chopped aged white cheddar cheese to the bowl with the massaged kale and shallots. Season with an additional pinch of kosher salt and ground black pepper. Drizzle the remaining cinnamon cider vinaigrette over the salad. Toss everything together thoroughly to combine all ingredients evenly.
- Taste and serve: Taste the salad and adjust seasoning with more salt and pepper if desired. Serve immediately to enjoy the fresh, crisp textures and the harmonious blend of autumn flavors.
Notes
- Massaging the kale softens its texture and reduces bitterness, making the salad more enjoyable.
- For a vegan version, omit the cheddar cheese or substitute it with a plant-based cheese alternative.
- To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- Use Honeycrisp apples or any crisp, sweet-tart apples for the best flavor contrast.
- The salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving to redistribute dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
