Autumn Kale and Apple Salad
User Reviews
5
Autumn Kale and Apple Salad
Description
Autumn Kale and Apple Salad combines sturdy torn kale leaves with tart apple slices and the sharpness of crumbled blue cheese. The candied walnuts provide a crunchy, sweet contrast created by cooking chopped walnuts in butter and brown sugar until glossy and lightly caramelized. The dressing is a balsamic vinaigrette enriched with mayonnaise, Dijon mustard, minced garlic, dried basil, salt, and cracked black pepper, which brings a smooth, tangy creaminess to the sturdy ingredients.
The salad balances bitter green kale with the natural sweetness of apples and the richness of blue cheese and walnuts. The candied walnuts add a warm, mellow crunch, complementing the fresh produce and dressing. This salad is well-suited as a side dish or a light lunch during the fall season.
Preparing the dressing ahead allows the flavors to meld. Cooling the candied walnuts on parchment prevents sticking and ensures a crisp texture. The salad combines a variety of seasonal flavors and textures for a satisfying, festive dish.
Ingredients
Balsamic Vinaigrette
- 1/3 cup olive oil $0.55
- 3 Tbsp balsamic vinegar $0.41
- 2 Tbsp mayonnaise $0.17
- 1/2 Tbsp Dijon mustard $0.09
- 1 clove garlic $0.08, minced
- 1/2 tsp basil $0.05, dried
- 1/4 tsp salt $0.01
- black pepper $0.02, freshly cracked
Candied Walnuts
- 1/2 cup walnuts $0.60, chopped
- 1/2 Tbsp butter $0.07
- 2 Tbsp brown sugar $0.08
- 1 pinch salt $0.01
Salad
- 8 oz. kale $2.13, torn leaves, about 12 cups
- 1 apple $0.52
- 2 Tbsp blue cheese $0.30, crumbled
Instructions
- Make the balsamic vinaigrette first, so the flavors have time to blend. Add the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, dried basil, salt, and some freshly cracked pepper to a jar, bowl, or blender. Close the jar and shake, whisk in the bowl, or blend until the dressing is smooth. Set the dressing aside.
- Next make the candied walnuts. Add the butter, brown sugar, and a pinch of salt to a small non-stick skillet. Heat over medium while stirring, just until the brown sugar begins to melt and sizzle around the edges (one minute).
- Add the chopped walnuts to the skillet and stir to combine with the partially melted brown sugar. Continue to cook over medium heat, stirring every 10-15 seconds, until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the walnuts.
- Remove the skillet from the heat immediately and pour the hot candied walnuts out onto a piece of parchment. Spread the walnut pieces out in a single layer and let cool (about 10 minutes).
- Add the torn kale leaves to a large bowl. Add about 2 Tbsp of the balsamic vinaigrette and massage the dressing into the torn kale leaves for about 2 minutes. The kale will wilt to about half the volume.
- Cut the apple into four quarters, then cut the core off of each piece. Slice each quarter of the apple into thin pieces.
- Divide the massaged kale between four plates. Add apple slices, a tablespoon or two of candied walnuts, and about 1/2 Tbsp blue cheese to each salad. Drizzle a little more balsamic vinaigrette over each, then serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4side salads
Amount Per Serving
Calories 40863 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 408.63kcal | 20% |
| Carbohydrates | 17.2g | 6% |
| Protein | 5.95g | 12% |
| Fat | 38.6g | 59% |
| Sodium | 826.9mg | 34% |
| Fiber | 2.43g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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