Kale, Apple & Cheddar Salad with Honey Mustard Dressing

Why You’ll Love This Recipe

This Kale Salad with Apples and Cheddar delivers crisp apples, tender massaged kale, crunchy almonds, and sharp cheddar bound by a tangy maple-cider vinaigrette. It’s quick to make, full of texture, and comforting during the cooler months.

Serve it as an everyday side or bring it to a holiday table. The recipe is naturally gluten-free and vegetarian; swap the cheese for a plant-based alternative to make it dairy-free or vegan. The vinaigrette—made from olive oil, apple cider vinegar, maple syrup, and Dijon—adds bright, balanced flavor that pairs beautifully with the kale and apples.

Ingredients

Simple, easy-to-find ingredients come together fast for a flavorful cool-weather salad.

• Kale: Any variety works—curly green kale, Lacinato, or red kale—chopped with the tough stems removed.
• Olive oil: A small drizzle of extra virgin olive oil to help massage and tenderize the leaves.
• Apple: Choose a sweet, crunchy variety such as Honeycrisp or Fuji; no need to peel—chop into bite-sized pieces.
• Cheddar cheese: Freshly shredded sharp cheddar adds a savory bite. Use a dairy-free alternative if desired.
• Sliced almonds: For crunch; substitute walnuts, pecans, or sunflower seeds if you prefer.
• Maple cider vinaigrette: Extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, sea salt, and pepper.

The full ingredient amounts are provided in the recipe card below.

How to Make Kale Apple Salad with Cheddar

1. Place chopped kale in a large bowl and drizzle with the olive oil. Massage the leaves with your fingertips for about 1 minute until they begin to soften and darken.
2. Add the chopped apple, shredded cheddar, and sliced almonds. Toss gently to combine and set aside while you make the dressing.
3. Whisk or shake together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar. Taste and adjust seasoning as needed.
4. Drizzle the dressing over the salad and toss thoroughly to coat. Serve immediately and enjoy.

Variations

• Change the nuts: Swap almonds for walnuts, pecans, or pepitas.
• Add mix-ins: Dried cranberries, pomegranate arils, or crispy bacon elevate the flavor.
• Try different cheeses: Crumbled goat cheese, feta, manchego, or shaved parmesan all work well.
• Extra crunch: Sprinkle garlicky toasted breadcrumbs on top.
• Different dressing: A lemon vinaigrette or creamy tahini dressing are tasty alternatives.
• Pears instead of apples: Use chopped pear when in season for a softer fruity note.
• Vegan option: Omit the cheese or use a plant-based substitute.

Serving Suggestions

This salad is a great fall and winter side that holds up well for a day or two in the fridge, making it suitable for meal prep. For a complete meal, top it with grilled chicken, roasted turkey, or a scoop of chickpeas for protein.

The salad also pairs nicely with roasted or baked mains and makes an attractive holiday side for Thanksgiving or Christmas.

Make Ahead and Storage

Make ahead: Prep the kale and dressing in advance. Store the dressing chilled in an airtight container and add the apple, almonds, and dressing just before serving to keep textures bright.

To store: Refrigerate the assembled salad in an airtight container for up to 2 days. If the dressing solidifies, let it sit at room temperature briefly and stir or shake before using.

More Recipes with Kale

• Fall Kale Salad with Sweet Potato
• Lemon Kale Pasta with Salmon
• Kale and Mushroom Frittata
• Sweet Potato and Kale Quinoa Bowls

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