Are you getting enough fruits and veggies throughout the day? If your intake of fruits and veggies is lacking, then consider making yourself a light salad as an afternoon snack. Our kale and apple salad recipe features a lovely blend of kale, cheddar, cranberries and apples, and it’s packed with all the crucial nutrients and vitamins that your body craves. Our recipe makes four servings, and it’s a great one to prepare as an appetizer before dinner, or as an afternoon or mid-morning snack. We’re confident that you and your loved ones will adore the recipe, so after trying it, make sure to share it with them on Facebook, Twitter, Instagram and Pinterest.
When preparing our kale and apple salad recipe it’s important to keep a few things in mind. We suggest that you shred the kale as thinly as possible—this will help to maximize the salad’s flavor, and it will help to make the texture a bit more interesting for your palette. The other ingredients, such as the apple slices and the pecans, should be diced thinly as well, so that when you dig into the salad, a single bite should feature an assortment of all the ingredients. Ready to make this salad? You’ll need the following ingredients: extra-virgin olive oil, lemon juice, lemon zest, three cups of kale (remember to remove the ribs and shred the kale very finely), one ounce of Cabot Sharp Cheddar, a quarter cup of toasted pecans, a quarter cup of dried cranberries and two apple slices, which you should dice into small, ¼ inch pieces. When preparing the dish, start the dressing first: whisk the lemon juice, zest and oil together. Then pour your dressing over the kale, cheddar, pecans, cranberries and apples and toss everything.
Did you enjoy our kale apple salad recipe? If you’re interested in trying another veggie-packed dish, then feel free to give our vegetable egg cheddar strata a try. Cabot is a cooperative of 1,200 farm families, and we take a great deal of pride in producing a wide range of award-winning dairy products, from delicious cheddar cheeses to fantastic Greek-Style yogurts. Please share your thoughts about the dish with us by rating and reviewing the recipe.
2 tablespoons extra-virgin olive oil
1 lemon, juice and zest
3 cups kale, ribs removed and finely shredded
1 ounce Cabot Sharp Cheddar, grated (about ¼ cup)
¼ cup toasted pecans, chopped
¼ cup dried cranberries
2 apples, diced to ¼ inch piecesEmail Grocery List
WHISK together oil, zest, and juice in a medium bowl. Add kale, cheddar, pecans, cranberries, and apples. Toss to coat.
SEASON with salt and pepper and serve.
Recipe and photo courtesy of Jon Ashton.
SOUNDS GREAT, CAN'T WAIT TO TRY THIS!!!
This salad is so delicious, you'll want to make it again and again! Let the dressing rest on the kale for an hour at room temperature for a more tender chew!