Kale Salad with Cranberries, Apple, and Cheddar Cheese
Because kale is a sturdy leaf, this easy salad lasts longer than a green leaf salad once it's been dressed, making it a perfect choice for serving at potlucks or parties or any time you want a salad to last.
Course Salad
Cuisine American
Keyword kale
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 6servings
Calories 255kcal
Ingredients
8cupskale, chopped with stems removed
1cupapple, slivered
1cupdried cranberries
6ouncessharp white cheddar cheese, diced
⅛cupshallot, thinly slivered
¼cupsunflower seeds, toasted
Apple Cider and Maple Dressing
4tablespoonscider vinegar
2tablespoonsgrainy mustard
2 tablespoons maple syrup
4tablespoonsolive oil
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
Instructions
First, make the dressing. Whisk the vinegar, mustard and maple syrup in a small bowl. Slowly drizzle the olive oil into the bowl, whisking constantly to emulsify. Season with kosher salt and freshly ground black pepper. If you like it more on the sweeter side, add more maple syrup to taste.
Add the kale to a large bowl and massage it with a tablespoon of the cider dressing until the leaves begin to tenderize and soften.
Add the apple, cranberries, cheddar cheese, and shallot to the salad and toss to coat with 2 more tablespoons or so of the dressing, adding more if needed. Top with the toasted sunflower seeds and serve.