Cooking for Luv: Vegetarian + Vegan Recipes
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Kale Salad with Toasted Walnuts, Pink Lady Apples, and White English Cheddar

06 May Kale Salad with Toasted Walnuts, Pink Lady Apples, and White English Cheddar

Kale Salad with Toasted Walnuts, Pink Lady Apples, and White English Cheddar

Yield: 2 Main, 4 Side

Cook Time: 10 Minutes

I’ve been crazy busy lately, so have been turning to super simple chopped salads to get me through the day + I’m pretty obsessed with raw shredded kale so am always coming up with new combos to keep it from getting boring. This one is both fast and filled with kale goodness so it’s a new favorite- the toasted walnuts gives it some earthy crunch, the pink lady apple gives it some sweetness, the cheddar gives it some body and saltiness, and the honey mustard dressing gives it some tang.  For the dressing, I have given you proportions to make more than you probably need (I always get in dressing arguments with my mom- she likes really lightly dressed salads, I want them sopping- with this recipe you have enough to go my way and then some, but if you fall either into the light or heavy camp you’ll still have enough to re-use throughout the week).  As a bonus, using kale allows you to dress your salad ahead of time (I highly recommend to dress this at least a half hour before serving) since it almost marinates and gets tastier instead of getting soggy like other lettuces- perfect for when you need to eat something healthy on the go.

Make sure you get a high-quality sharp artisan cheddar, the bold flavor will make worlds of a difference in this salad. I used Ford Farms Seaside English White Cheddar from Whole Foods. Ford Farms’ cows graze upon the lush, seaside pastures, enjoying a pure, clean environment; when it’s too cold or wet for them to be outside, the cows are fed silage made from the farm’s grasses.  The salty air gives this tangy, fruity cheddar a distinct briney-savory flavor, and there’s a slight electric zing just before the sweet, nutty, lingering finish. Humanely raised and plus, they use vegetarian rennet- yay!






1 Bunch Black/Lacinado/Dino Kale, chiffonaded (how to chiffonade)

1 Pink Lady Apple, Cored and julienned (how to julienne)

½ Cup Walnuts, Toasted

½ Cup Sharp White Cheddar Cheese, cubed



1/2 Cup Extra Virgin Olive Oil ( or 3 Tablespoons EVOO and 3 Tablespoons Walnut Oil)

2 Tablespoons Dijon Mustard

2 Tablespoons Honey

2 Tablespoons Red Wine Vinegar

Pinch Kosher Salt



Combine all salad ingredients, saving a little of each to sprinkle on top of each plated salad.

Using a mason jar (my favorite way to shake up some dressing, and a great way to store extra) or a blender, combine all dressing ingredients and shake/blend.

Toss dressing with salad to taste and serve. Garnish with extra toppings (for prettiness!)


Variation: Kale, Pitted Chopped Dates, Toasted Almonds, and Goat Cheese. Same proportions, same dressing. Insanely amazing 🙂

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