Apple Kale Harvest Salad

Harvest salads celebrate the American autumn table, when crisp apples meet sturdy greens. This version massages lacinato kale until tender, then tosses it with sweet-tart fruit, toasted pecans, and sharp white cheddar for a lunch that holds up beautifully.

Serves 4 · 20 min prep

Estimate for one serving

• 348 cal
• 10g protein
• 32g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 large bunch (about 8 cups chopped) lacinato kale
• 2 medium crisp apples
• 2 celery stalks
• 1/2 cup toasted pecans
• 1/3 cup dried cranberries
• 3 oz sharp white cheddar
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp ground cumin
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Wash the kale thoroughly, strip the leaves from the tough stems, and chop into bite-size ribbons. Place in a large mixing bowl.
2. 2Drizzle a spoonful of the olive oil and salt over the kale. Massage firmly with clean hands for 1–2 minutes until the leaves darken, shrink slightly, and feel tender.
3. 3Core the apples and cut into thin matchsticks or half-moons, leaving skin on. Thinly slice the celery on a bias for crunch.
4. 4In a small jar or bowl, whisk remaining olive oil with lemon juice, honey, Dijon, cumin, salt, and pepper until smooth and slightly thickened.
5. 5Pour two-thirds of the dressing over the massaged kale and toss until every leaf is lightly coated.
6. 6Add the apple pieces, celery, dried cranberries, and most of the toasted pecans. Toss again gently so the fruit stays crisp.
7. 7Cube or shave the sharp white cheddar and scatter it over the salad along with the remaining pecans.
8. 8Drizzle the last of the dressing on top and finish with several grinds of black pepper.
9. 9Let the salad sit 5 minutes so flavors marry, then portion into lunch containers or serve right away. It holds well for several hours without wilting.