Kale Salad with Apples and Cheddar Recipe
A refreshing and nutritious Kale Salad with Apples and Cheddar cheese, featuring finely chopped kale, sweet diced apples, crunchy toasted almonds, and sharp cheddar, all tossed in a zesty lemon and garlic olive oil dressing and finished with freshly grated Parmesan cheese. Perfect as a light lunch or a side dish to complement any meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for toasting almonds, optional)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
- 2 tablespoons coarsely chopped toasted almonds
- 1 apple, sweet like a Fuji, or sweet-tart like a Gala, Braeburn, or Pink Lady, cored and cut in 1/4-inch dice
- 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
Dressing
- 2 tablespoons fresh lemon juice
- Salt to taste
- 1 very small garlic clove, puréed
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated Parmesan cheese, for sprinkling
Instructions
- Prepare the Salad Base: In a large bowl, combine the finely chopped kale, toasted almonds, diced apple, and diced sharp Cheddar cheese. Ensure all ingredients are evenly mixed for a balanced flavor and texture throughout the salad.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice, salt, and puréed garlic clove. Slowly drizzle in the extra virgin olive oil while continuing to whisk, creating a smooth and emulsified dressing that will coat the salad ingredients evenly.
- Dress the Salad and Serve: Pour the prepared dressing over the kale mixture in the large bowl. Toss thoroughly to ensure every piece of kale and other ingredients are well coated with the dressing. Finally, sprinkle the freshly grated Parmesan cheese over the top of the salad before serving to add a savory finish.
Notes
- For best texture, finely chop the kale to break down its tough fibers, making it easier to eat and digest.
- Use tart apples like Pink Lady or Braeburn if you prefer a more tangy contrast to the sharp Cheddar cheese.
- To toast almonds, lightly heat them in a dry skillet over medium heat until fragrant and golden, about 3-5 minutes, stirring frequently to prevent burning.
- The salad is best eaten fresh but can be stored in the refrigerator for up to 1 day. Toss again before serving.
- Optional: Add a pinch of black pepper or a drizzle of honey for additional flavor layers.
Keywords: kale salad, apple salad, cheddar cheese salad, healthy salad, vegetarian salad, easy salad recipe, lemon garlic dressing
