Crisp kale leaves coated in sweet apple cider vinaigrette with crunchy honeycrisp apples, brown bread croutons and tangy savory cheese. You'll want to repeat this fall salad over and over!
Oh good! You're here. I have someone I want you to meet. This is my brand new bestie, Autumn Kale Salad. She's legit. THE BEST. You're gonna love her.
You're thinking, another kale salad Lauren? Yes. Another one. Because there are so many good things to love about it. Plus, if you're not into kale you can always substitute spinach so listen up.
What exactly is there to love about autumn kale salad? Here's a neat little list of why she is - in the words of Gretchen Weiner - so fetch.
- curly kale
- honeycrisp apple
- brown bread croutons
- sharp cheddar cheese
- crunchy pepitas
- maple apple cider vinaigrette
Prepping the Kale so it taste good
Curly kale is clearly my favorite of all the kales. It's the kale equivalent of the Little Black Dress. We've used if for the Grilled Pineapple Kale Salad (and that's now on the Bonefish Harry's menu, so don't mind while I brush my shoulders off for a hot sec).
Not a huge curly kale fan? Try this:
- Remove the leaves from the stem and tear or chop that into smaller pieces
- Then wash them, this removes bitterness from the leaves
- Massaging the dressing into the leaves = less bitter kale, softer but not soggy leaves
If you're still not convinced you can always try tuscan kale which is a little softer or substitute spinach or romaine. You've got options.
Apples + Cheese is a thing and we're here for it
Yaaaas. The queen of the apples. Don't get me wrong I have serious other favorite varieties but honeycrisp is usually my go to. They're huge, sweet, and crunchy but not too hard. Which makes them perfect for dipping in ridiculous amounts of honey roasted peanut butter. Or putting on salads.
Do you remember that time you found out putting cheese on apple pie was a thing? Was it just this very moment? I remember being 100% weirded out by it, but after this cheddar and honeycrisp combo happening in this Autumn Kale Salad, I'd give it a go.
The cheddar with the apple is the perfect combo of sweet and savory with just the right amount of fat.
crunchy things
Are you ready for a crouton revolution? Here it is.
The brown bread I used for these croutons is actually the bread from the Cheesecake Factory that they started selling in the store. Yes, that is a thing and I am in love.
If you can't find that, great news, there's a recipe for it. I got tired of paying the marked up price for it so we just went ahead and made a recipe for this Honey Wheat Brown Bread. Once you have all the delicious bread baked you can just freeze it and pull it out when needed.
The bread is a smidge sweet but crispy and just a little savory from the sprinkle of salt.
And don't forget the pepitas! Little crunchy pumpkin or squash seeds. Roasted and with the shell removed - bless 2018.
Maple Apple Cider Vinaigrette
In addition to the autumn kale salad introduction, I've got one more for you. This dressing. You are going to want it on repeat all fall.
Maple Apple Cider Vinaigrette is a combo of the familiar go to salad vinaigrette with just the right amount of sweet fall flavors. A teenie bit of garlic, apple cider vinegar, apple cider, real maple syrup and some zippy dijon.
Things are about to get real darn tasty. And don't forget, this is definitely a make ahead salad if you want it to be. I've dressed this salad the day before and it was still just as yummy the following day. Maybe just wait on the croutons.
So when you meet my girl Autumn Kale Salad, make sure you tell her I said hi!
Autumn Kale Salad with Honeycrisp and Cheddar
Ingredients
Autumn Kale Salad
- 1 head kale (stems removed and chopped)
- 4 ounces sharp cheddar cheese (cut into bite size pieces)
- ⅓ cup pepitas
- 2 honeycrisp apples (sliced very thin)
- brown bread croutons
- maple apple cider vinaigrette
Brown Bread Croutons
- ½ loaf sweet brown bread (about 4 cups, cut in cubes)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
Maple Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 tablespoons apple cider
- 1 teaspoon dijon mustard
- 1 clove garlic (finely minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
- optional ¼ teaspoon red pepper flakes
Instructions
- Make the croutons: Preheat the oven to 350°F. Cut or tear the brown bread into bite sized pieces. Toss with olive oil and spread into an even layer on a baking sheet. Bake for 10 minutes until crispy.
- Make the dressing: In a bowl, whisk together apple cider vinegar, maple syrup, apple cider, dijon, garlic, salt and pepper. Slowly pour in olive oil while whisking quickly. Alternatively: Combine all ingredients in a mason jar, cover tightly and shake vigorously until blended. Set aside.
- Make the salad: Remove the kale leaves from the stem. Chop or tear into smaller pieces. In bowl, toss the kale, croutons, and cheddar together with dressing, massaging it into the leaves. Use as much or as little dressing as you like!
- Make it pretty: plate the salad in a big bowl and top with apple slices and pepitas. Serve immediately or store in the refrigerator for up to 6 hours.
Notes
Nutrition
allie says
Traders Joes are discontinuing the Kale Gnocci , idk why 🙁
Lauren says
noooooooo!
Natalie says
Oh man, that salad sounds sooo good. I love how well balanced it is. I also love that dressing - it sounds so yummy. This is perfect lunch salad. I'm definitely trying this.
Andrea says
Such a great salad! I love pairing slightly tart apples (granny, honeycrisp and cox are my favorites!) with kale and some kind of cheese. I never tried it with cheddar though, thank you for the idea!
Sam | Ahead of Thyme says
YUM, I love all the ingredients and flavour combo in this salad! So refreshing and perfect for fall. Pinning to try later!
Eileen Kelly says
I could live off salads like this one! I love the crunch from kale. The apples, delicious! The cider vinaigrette is fantastic! A perfect salad for a fall day!
Anne Murphy says
I could never get kale salad until I tried massaging the leaves - what a difference that makes! I was really astonished... so good. This looks like a terrific hearty salad - just right for this weather!
Lauren says
Right?! It's a game changer!
Jessica (Swanky Recipes) says
I was asked to bring a healthy side and pie to Thanksgiving and this salad has all the flavors of autumn. This kale salad will keep crisp enough for me to make a day in advance. I love easy homemade dressings like this too!
Kitty says
I always love the combination of apples and cheddar! This would be a great start to Thanksgiving dinner!
Michele says
That is a gorgeous looking salad! I don't buy kale nearly enough, so this will be a delicious excuse. The apples with the cheddar cheese sound amazing!
Sri Mallya says
This bowl looks so colorful and delicious. Perfect for anytime of the year.
Shelley @ Two Healthy Kitchens says
"The Queen of Apples" - love that! Honeycrisps are my go-to, as well - I love the sweet, juicy, crunchy thing they always have going on. Other things I LOVE? Kale salads, for sure! Great tips, though, for people who maybe don't love kale so much. Wonderful ideas for softening up that kale or subbing it out all together. Great post, gorgeous recipe!
Lauren says
Thank you so much!! ????
Sues says
This salad has so many of my favorite things!! Apples, cheddar, croutons, and kale... I'm in love!!
Jenni LeBaron says
I totally agree that massaging the kale is the best way to decrease some of the bitterness and make the kale nice and tender. I am a huge fan of kale so keep the curly kale recipes coming!
Lauren says
woot woot!
Dominique | Perchance to Cook says
I love everything about this salad! Honeycrisp apples and cheddar are a perfect match together and I can just taste how the texture and flavor difference of the kale compliment the salad as well. Such a good idea!
Lauren says
thanks girl!