Apple Kale Salad with Rosemary Apple Vinaigrette
This Apple Kale Salad is loaded with crisp apples, sharp cheddar, pecans, dried cherries and apple chips, tossed in a homemade 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.
Like this recipe? Rate and comment below!