Kale Apple Salad with Walnuts

Make this popular salad recipe stand out from the rest by using dried cherries instead of cranberries. They’re plumper, softer, and still have that sweet-tart taste.

Another way I make my recipe unique is by using creamy gorgonzola cheese instead of goat cheese. It’s an ideal complement to fresh apples, dried fruit, and crunchy nuts. Just like a cheese board!

Why You’ll Love It

Nothing rounds out an entertaining menu like a green salad does, and there are an endless amount of combinations. 

• This kale salad has it all; it’s sweet and tangy, creamy and crunchy. And you can customize it by scaling any of the ingredients up or down to suit your taste and crowd size.
• It’s perfect for the fall apple season. Add it to a fall dinner party alfresco or for a Thanksgiving potluck dinner. 
• Since apples are available year round, it’s great any time. Serve it for a ladies luncheon or a mid-day brunch party.

Ingredients & Substitutions

• Fresh Kale. In order to save time I buy a bag of chopped or baby kale that’s ready to use. Another option is to buy a bunch and cut it yourself, discarding the tough ribs that run down the center. In the photos I’ve used lacinato kale which has a flatter leaf, but you can also use curly leaf kale which is a little more tender. Substitute with spinach and arugula mix or spring mix.
• Red apples. Use crisp red apples like Fuji, galas, honeycrisp, pink lady, or Red Delicious. Slice them thin, or dice them up. You can also use pears as an excellent alternative.
• Red onion. Red onions are fantastic in a salad, however I do recommend you take this simple step to tame their strong flavor. I typically make pickled onions the day before so they have time to absorb the flavor, but if you’re short on time slice them and soak them in water for 10 – 15 minutes. Both methods will mellow out the bite of the onion.
• Walnuts. Lightly toasted walnuts add so much flavor and crunch to a salad. Great substitutions are pecans, pistachios, sliced almonds or hazelnuts.
• Dried cherries. They’re plumper and softer than dried cranberries, and the taste is so good with the other ingredients. Of course you can use dried cranberries if you want. 
• Cheese. I love to use Gorgonzola or other mild blue cheese in this salad. It’s an excellent pairing with the apples! However, goat cheese offers an earthy flavor and creaminess that mixes well with the dressing and crunchy greens. Other substitutes are feta cheese, shredded white cheddar, or shaved parmesan.

Honey Dressing Ingredients

• Extra Virgin Olive Oil. Use good quality oil since it’s a major ingredient in dressing.
• Apple cider vinegar. Substitute with champagne or white wine vinegar, or fresh squeezed lemon juice.
• Honey. You can also substitute with real maple syrup.
• Dijon mustard. Mustard is an emulsifier that helps hold the ingredients together. Dijon is made with white wine so the taste is more complex than yellow mustard.

How to Make Apple Kale Salad

• Make quick pickled onions a day ahead by slicing a red onion into thin strips and placing in an airtight container. Cover the onions with a mixture of 1 part apple cider vinegar, 1 part hot water (from the tap is fine), and a pinch of sea salt. Refrigerate overnight.
• Toast the nuts in the oven until they’re fragrant but not overcooked. Cook at 375 degrees for about 5 to 7 minutes. Let cool completely so they crisp up.
• Make the salad dressing by adding all the ingredients to an 8-ounce jar with a fitted lid. Make sure the lid is on securely and shake vigorously until it’s emulsified.
• Add chopped kale to a large salad bowl and drizzle the leaves LIGHTLY with some of the dressing. Toss to coat the greens and let it sit for about 10 minutes to soften the kale leaves. If you want to gently massage the kale with your hands, you can, but letting it sit for a bit makes it unnecessary.
• Continue building the salad in the bowl or turn the kale onto a serving platter and add the sliced apples, red onions, dried fruit, cheese and nuts on top.

Expert Tips

• If you don’t have time to pickle the onion, soak the slices in room temperature water for 15 minutes to mellow out their flavor.  
• Make sure your greens are chopped to bite-size portions so it’s easy to eat with a fork.
• Squeeze lemon juice over cut apple slices to keep it from turning brown.
• If you want to add light garlic flavor to the dressing, use one garlic clove, peel it, and gently smash it open using the flat side of a wide knife blade. Let it sit in the dressing for 5-10 minutes so it can infuse it with flavor and aroma, but will not overpower it with a pungent raw garlic taste. Remove the garlic clove before serving. 

Variations

• Use seeds instead of nuts. Sunflower seeds or pumpkin seeds add crunch and delicious fall taste.
• Dress it up with sweet & spicy pecans or candied pecans.
• Turn this into an entree salad by tossing in some cooked chicken or shrimp.
• There are hundreds of varieties of apples so if you go on an apple picking picnic, use what you’ve got in this salad. Don’t peel your apples; they add beautiful color and nutrients. 
• Save time and effort by using a bottled vinaigrette dressing.

More Salad Recipes

Add fresh vibrant food to any luncheon or dinner party menu with these other salad ideas.

• This butternut squash and kale salad is perfect for fall. It’s got a hot bacon dressing that’s drool worthy.
• A spinach and arugula salad with mini tomatoes and goat cheese is absolutely divine!
• Another delicious option is beet and goat cheese salad with mixed greens.
• This fig salad has crispy pancetta, walnuts and cheese, drizzled with balsamic vinaigrette. Another great seasonal dish.
• Add this light strawberry and spinach salad to your meal when they’re in season. The pairing of blue cheese, sweetened nuts and balsamic dressing are delightful.