Apple Kale Salad with Rosemary Apple Vinaigrette
on Oct 20, 2026
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This Apple Kale Salad is loaded with crisp apples, sharp cheddar, pecans, dried cherries and apple chips, tossed in a homemade rosemary apple vinaigrette.
Table of Contents
What Makes This Recipe Great
Looking for the ultimate autumn-inspired salad that actually tastes like a gourmet meal? This Apple Kale Salad with Rosemary Apple Vinaigrette hits every single note: sweet, crisp, tart, and savory.
Whether you’re looking for an impressive holiday side dish, a meal-prep friendly lunch, or a refreshing dinner companion, this harvest salad brings out the absolute best of fall produce. Let’s dive into how to make it!
Ingredient Information
- Apple Juice– apple juice is different from apple cider
- Apple Cider Vinegar– you can also use white wine vinegar or champagne vinegar
- Honey
- Dijon Mustard
- Rosemary– slide your fingers done the main branch of the rosemary to get all the leaves off, those can be chopped up finely
- Kosher Salt
- Black Pepper
- Extra Virgin Olive Oil
- Curly Kale– Massaging kale isn’t just a trendy step—it completely transforms the texture from bitter and tough to soft and enjoyable
- Crispy Apple– such as Honeycrisp or Pink Lady, thinly sliced
- Toasted Pecan
- Dried Cranberries
- Sharp White Cheddar– shaved or cut into small cubes
- Apple Chips– these are usually in the produce section of your store
Why You Will Love This Recipe
The Ultimate Texture Contrast: From crunchy apple chips and toasted pecans to tender massaged kale and sharp cheddar, every bite offers a new texture.
Vibrant Autumn Flavors: The homemade rosemary apple vinaigrette ties everything together with a bright, herbal tang.
Meal-Prep Friendly: Unlike delicate lettuces, sturdy curly kale holds up wonderfully in the fridge, even after being dressed.
Apples Apples Apples So Many Ways
Apple Kale Salad with Rosemary Apple Vinaigrette
Ingredients
Rosemary Apple Vinaigrette
- ¼ cup apple juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ⅓ cup extra-virgin olive oil
Kale Salad
- 1 large bunch curly kale, stems removed and finely chopped (about 6 cups)
- 1 large crisp apple, such as Honeycrisp or Pink Lady, thinly sliced
- ½ cup toasted pecans, roughly chopped
- ⅓ cup dried cherries
- 4 ounces sharp white cheddar, shaved or cut into small cubes
- 1 cup apple chips, roughly broken into pieces
Instructions
- In a small bowl or jar, combine the apple juice, apple cider vinegar, lemon juice, honey, Dijon mustard, rosemary, salt and pepper. Whisk to combine. Slowly stream in the olive oil while whisking until the dressing is emulsified. Alternatively, add everything to a jar, cover and shake well.
- Add the chopped kale to a large serving bowl. Pour about 3 tablespoons of the vinaigrette over the kale. Using clean hands, massage the dressing into the kale for 1–2 minutes, until the leaves soften, decrease slightly in volume and turn a deeper green. Let sit for 5–10 minutes.
- Assemble the salad. Add the sliced apples, toasted pecans, dried cherries and white cheddar to the kale. Drizzle with additional vinaigrette if you would like and toss until everything is evenly coated.
- Finish and serve. Just before serving, gently toss in the apple chips, reserving a handful for the top. Finish with extra cheddar, pecans and apple chips, if desired. Serve immediately.
