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Apple Salad with Cheddar

Fresh apple salad with cheddar, kale, and a drizzle of dressing served in a large gray bowl.
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This Apple Salad with Cheddar combines sweet, crisp apples with sharp cheddar cheese, crunchy almonds, and a tangy apple cider vinaigrette. It’s the perfect fall salad that’s both refreshing and satisfying.

Ingredients

Scale
  • 5 oz kale leaves, de-stemmed and thinly sliced
  • 1 large crisp apple (e.g., Honeycrisp or Fuji), halved, cored, and thinly sliced
  • 1 cup sharp cheddar, coarsely grated
  • 1 cup sliced almonds
  • 2 tbsp powdered sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cayenne pepper
  • 1 small shallot, minced
  • 3 tbsp apple cider vinegar
  • 1/2 tsp dijon mustard
  • 1 tbsp mayonnaise or Greek yogurt
  • 6 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, combine minced shallot and apple cider vinegar. Set aside.
  3. Line a large baking sheet with parchment paper. Spread cheddar cheese in a thin layer on one half.
  4. Rinse almonds under cold water and shake off excess. Toss with powdered sugar, salt, and cayenne. Spread on the other half of the baking sheet.
  5. Bake for 4–9 minutes until cheese is golden and almonds are toasted. Watch closely to prevent burning. Let cool completely.
  6. Whisk dijon, mayo or yogurt into the shallot and vinegar mixture. Drizzle in olive oil while whisking to emulsify. Season with salt and pepper.
  7. Toss kale with most of the dressing in a large bowl.
  8. Arrange sliced apples on top. Break cheddar crisps and candied almonds into chunks and scatter over the salad.
  9. Add more dressing if desired and serve immediately.

Notes

  • Cheddar and almonds can be made ahead and stored separately.
  • Use lemon juice to prevent apples from browning.
  • Store dressing in the fridge for up to a week.
  • Use dairy-free cheddar and mayo to make it vegan.

Nutrition

Find it online: https://recipeeasily.com/apple-salad-with-cheddar-recipe/