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.
Servings 6
Calories 255kcal
Ingredients
- 8 cups kale chopped with stems removed
- 1 cup apple slivered
- 1 cup dried cranberries
- 6 ounces sharp white cheddar cheese diced
- ⅛ cup shallot thinly slivered
- ¼ cup sunflower seeds toasted
- Apple Cider and Maple Dressing
- 4 tablespoons cider vinegar
- 2 tablespoons grainy mustard
- 2 tablespoons maple syrup
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly 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.