Kale and Apple Salad with Cheddar and Pecans is a crisp, nutrient-packed dish that balances earthy greens with sweet fruit, sharp cheese, and crunchy nuts. It’s a wholesome salad that feels both refreshing and satisfying.

Why You’ll Love This Recipe

This salad combines multiple textures and flavors in one bowl — the hearty chew of kale, the sweetness of apples, the savory bite of cheddar, and the crunch of pecans. It’s perfect as a light lunch, a side dish, or a festive addition to a holiday spread.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh kale, stems removed and leaves chopped
Apple, thinly sliced
Sharp cheddar cheese, cubed or shredded
Pecans, toasted
Olive oil
Lemon juice or apple cider vinegar
Honey or maple syrup
Salt and pepper

Directions

In a large bowl, whisk together olive oil, lemon juice (or vinegar), honey, salt, and pepper to make the dressing.
Add chopped kale to the bowl and massage the leaves for 1–2 minutes to soften.
Add apple slices, cheddar cheese, and toasted pecans.
Toss until everything is evenly coated with dressing.
Serve immediately or refrigerate for up to 1 hour before serving.

Servings and timing

Serves: 4
Preparation time: 15 minutes
Total time: 15 minutes

Variations

Swap pecans for walnuts or almonds.
Use pears instead of apples for a different fruit note.
Add dried cranberries for extra sweetness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Kale holds up better than most greens, so it won’t wilt quickly. This salad is served cold and should not be reheated.

FAQs

Can I use baby kale instead of regular kale?

Yes, baby kale is more tender and doesn’t require massaging.

What type of apple works best?

Crisp varieties like Honeycrisp or Fuji work well.

Can I make the salad ahead of time?

Yes, but add the apples just before serving to prevent browning.

Can I make it vegan?

Yes, omit the cheddar or use a plant-based cheese.

How do I toast pecans?

Place them in a dry skillet over medium heat for 3–5 minutes, stirring often.

Can I add protein?

Yes, grilled chicken or chickpeas make it a heartier meal.

What cheese works instead of cheddar?

Aged Gouda or Manchego are excellent substitutes.

Can I use bottled dressing?

Yes, but fresh homemade dressing enhances the flavors.

Will the kale get softer if it sits?

Yes, massaging and letting it sit in the dressing helps tenderize it.

Can I use pre-shredded cheese?

Yes, though freshly cubed cheese has better texture and flavor.

Conclusion

Kale and Apple Salad with Cheddar and Pecans is a balanced, flavorful dish that’s as versatile as it is nutritious. It works equally well for casual lunches or elegant dinners, bringing freshness and crunch to the table.

Kale and Apple Salad with Cheddar and Pecans

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A bright and flavorful summer salad featuring sweet corn, juicy tomatoes, creamy feta cheese, and fresh herbs, all tossed in a light lemon and olive oil dressing.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Yield: 4 servings 1x
Category: Salad
Method: Boiling
Cuisine: American
Diet: Vegetarian

Instructions

Bring a pot of water to a boil and cook corn kernels for 2–3 minutes until just tender. Drain and let cool slightly.
In a large bowl, combine corn, cherry tomatoes, feta cheese, red onion, basil, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.