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For the Love of Cooking!

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Apple Cheddar Kale Salad Recipe

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Apple Cheddar Kale Salad

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1 bunch organic curly kale
1 bunch organic Lacinato kale
1 5 oz. package baby spinach
1 7 oz. package Violife Mature Cheddar Slices
2 organic Gala or Pink Lady Apples
3/4 cup glazed pecans
1/2 cup dried cherries, (or blueberries, chopped figsor cranberries)
3 cups cooked barley, farroor wild rice, (optional)
1/4 purple onion, sliced thin (optional)
1 bottle Ready-Made Salad Dressing, (try a fruity balsamic fig or cherry or a vegan ranch)


  1. Wash and drain both bunches of kale, blot them with paper toweles to remove any excess water. Remove the stems and slice the leaves into quarter inch strips, place them in a large salad bowl. Add the baby spinach and toss to combine. Wash, core, and slice the apples thinly. Leave the slices whole or cut them into thirds and add toss them into the salad.
  2. Use five to six slices of the cheddar cheese. Cut them into ½” strips or use a canopy cutter and cut them into shapes, finely chop any remaining pieces. Add the glazed pecans, dried fruit, and optional purple onion, and any remaining finely chopped cheddar. 
  3. Toss and serve chilled with dressing and freshly ground black pepper to taste. This salad is great light first-course, or you can make it an entrée salad by adding 3 cups of pre-cooked and chilled grains. Leftover salad can be stored covered in the refrigerator for two to three days and makes a great filling for wraps. Reserve the dressing until ready to serve.
  4. Note
  5. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Side
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