This kale salad combines all the best autumn flavors. The crispy cheddar and sweet apples are a classic combination and the light cider dressing is perfection.
On the Ingredients
- Cheddar is a British with a rich, nutty flavor. It is the second most popular cheeses in the US (behind mozzarella) but at the Co-op, it’s number one!
- Kale is actually a type of cabbage. There are many cultivars classified by leaf type: curly leaf, bumpy leaf (Tuscan, lacinato, dinosaur), sparkly leaf, plain leaf (Russian), leaf and spear or feathery-type, and ornamental. Kale is highly nutritious and has a lot of benefits. (Read more about kale.)
- Apples originally came from Central Asia, but they have been cultivated in Asia and Europe for centuries before being brought to America by European colonists. Apples grown from seeds are very different from their parent trees, so to maintain desirable varieties, apple trees are grafted, meaning each apple tree is a clone of the tree that initially produced that variety of apples. The term “an apple a day keeps the doctor away” may be wishful thinking, but apples are very nutrient-dense, containing vitamins, minerals, and antioxidants. (Read more about apples.)
Cheddar Crisp Kale Salad
Servings
6
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesThis kale salad combines all the best autumn flavors. The crispy cheddar and sweet apples are a classic combination and the light cider dressing is perfection.
Ingredients
1 bunch Russian kale
1/2 cup slivered almonds
1/2 cup dried cranberries
2 cups shredded cheddar
2 crisp apples
1/4 cup apple cider
1/4 cup olive oil
1 Tbsp sesame oil
1/4 tsp black pepper
Directions
- Preheat the oven to 350 F.
- Place the shredded cheddar on a cookie tray, divided into small mounds with about an inch between. Place the cheese in the oven, cooking for 3 minutes intervals, until the cheese is melted and browned (but not burned).
- When the cheese reached the desired crispness, remove from the oven and use a spatula to transfer the cheese to a cooling rack.
- Spread the almonds over the tray and toast for 8 minutes, stirring halfway through. Remove from the pan and set aside.
- Slice the kale into thin pieces and place them in a salad bowl.
- Thinly slice the apple into quarter circles. Add the cranberries, apples, and almonds to the kale. Crumble the crispy cheese into roughly 1/2 inch pieces and add it to the salad. Mix together the cider, oils, and black pepper.
- Pour the dressing over the salad and toss. Serve and enjoy!
