Apple and Cheese Salad

Cheddar and apples are a classic combination for good reason. The interplay of those savory and sweet flavors is the highlight of this kale salad. That, alongside some nice crunch thanks to the addition of celery and almonds. Massaged kale is my preferred option here, since the hearty leaves stand up so well to vinaigrette. If you're not keen on kale - spinach or spring mix make good alternatives. If using that option, be sure to add the vinaigrette just before serving.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

3 1/2 cups kale, hard stems removed (about 3 large handfuls, Note 1)
2 celery stalks, thinly sliced
1 tart apple (honeycrisp, granny smith, fuji)
1/2 cup sharp cheddar cheese cubes (about 2 ounces)
33333333/100000000 cup almonds, roasted and salted Dijon Vinaigrette
6 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoon shallot or onion, finely minced (optional)
2 teaspoons white balsamic vinegar (we like this one)
salt and pepper, to taste

Instructions

Step 1: Stir together all vinaigrette ingredients until smooth.
Step 2: Chop the kale leaves, apple, cheese, almonds, and celery into bite-sized pieces.
Step 3: Place the kale leaves in a mixing bowl and add a small splash of the vinaigrette. Use your hand to massage the vinaigrette into the leaves until they have softened and lost volume, about 15 seconds. Note: even if making this salad ahead of time, do not skip this step of massaging - it will not make the salad soggy.
Serve: Add all remaining ingredients to the kale, add a little splash of the vinaigrette (to your taste preference), and toss to combine. Enjoy. Leftover vinaigrette can be stored in the refrigerator up to 1 week.

Recipe Notes

Note 1: Spinach or spring mix may also be used in place of the kale. If doing so, do not massage the vinaigrette into the greens and be sure to add the vinaigrette only just before serving.

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Nutrition

Serves 3
Calories Per Serving: 344			DAILY VALUE %
Total Fat 27g	42%	Protein 11g	22%
Total Carbohydrate 16g	5%	Net Carbohydrate 11g
Fiber 5g	21%	Potassium 510mg	15%
Vitamin A	397%	Vitamin C	96%
Calcium	135%	Iron	5%

Nutritional information is for 1 serving, tossed and equally divided with half of the prepared vinaigrette.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Cheddar and apples are a classic combination for good reason. The interplay of those savory and sweet flavors is the highlight of this green salad. That, alongside some nice crunch thanks to the addition of celery and almonds. Two lower-carb tweaks to the original recipe were made here, which include substituting the apples for jicama and swapping out kale for another leafy green of choice. Add the vinaigrette just before serving and enjoy.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

4 cups raw spinach or spring mix (about 4 large handfuls)
2 celery stalks, thinly sliced
1 cup jicama, peeled and cubed
1/2 cup sharp cheddar cheese cubes (about 2 ounces)
33333333/100000000 cup almonds, roasted and salted Dijon Vinaigrette
6 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoon shallot or onion, finely minced (optional)
2 teaspoons white balsamic vinegar
salt and pepper, to taste

Instructions

Step 1: Stir together all vinaigrette ingredients until smooth.
Step 2: Chop the jicama, cheese, almonds, and celery into bite-sized pieces.
Serve: Place all of the salad ingredients in a bowl and add a little splash of the vinaigrette (to your taste preference). Toss to combine and enjoy. Leftover vinaigrette can be stored in the refrigerator up to 1 week.

Nutrition

Serves 3
Calories Per Serving: 309			DAILY VALUE %
Total Fat 27g	41%	Protein 9g	18%
Total Carbohydrate 9g	3%	Net Carbohydrate 4g
Fiber 5g	19%	Potassium 378mg	11%
Vitamin A	82%	Vitamin C	36%
Calcium	22%	Iron	11%

Nutritional information is for 1 serving, tossed and equally divided with half of the prepared vinaigrette.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Cheese and apples are a classic combination for good reason. The interplay of those savory and sweet flavors is the highlight of this kale salad. That, alongside some nice crunch thanks to the addition of celery and almonds. Massaged kale is my preferred option here, since the hearty leaves stand up so well to vinaigrette. If you're not keen on kale - spinach or spring mix make good alternatives. If using that option, be sure to add the vinaigrette just before serving.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

3 1/2 cups kale, hard stems removed (about 3 large handfuls, Note 1)
2 celery stalks, thinly sliced
1 tart apple (honeycrisp, granny smith, fuji)
2 ounces robust nut-based cheese (store-bought or homemade)
33333333/100000000 cup almonds, roasted and salted Dijon Vinaigrette
6 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoon shallot or onion, finely minced (optional)
2 teaspoons white balsamic vinegar
salt and pepper, to taste

Instructions

Step 1: Stir together all vinaigrette ingredients until smooth.
Step 2: Chop the kale leaves, apple, cheese, almonds, and celery into bite-sized pieces.
Step 3: Place the kale leaves in a mixing bowl and add a small splash of the vinaigrette. Use your hand to massage the vinaigrette into the leaves until they have softened and lost volume, about 15 seconds. Note: even if making this salad ahead of time, do not skip this step of massaging - it will not make the salad soggy.
Serve: Add all remaining ingredients to the kale, add a little splash of the vinaigrette (to your taste preference), and toss to combine. Enjoy. Leftover vinaigrette can be stored in the refrigerator up to 1 week.

Recipe Notes

Note 1: Spinach or spring mix may also be used in place of the kale. If doing so, do not massage the vinaigrette into the greens and be sure to add the vinaigrette only just before serving.

Nutrition

Serves 3
Calories Per Serving: 370			DAILY VALUE %
Total Fat 29g	44%	Protein 9g	18%
Total Carbohydrate 19g	6%	Net Carbohydrate 12g
Fiber 7g	26%	Potassium 491mg	14%
Vitamin A	393%	Vitamin C	96%
Calcium	122%	Iron	10%

Nutritional information is for 1 serving, tossed and equally divided with half of the prepared vinaigrette.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Cheese and apples are a classic combination for good reason. The interplay of those savory and sweet flavors is the highlight of this kale salad. That, alongside some nice crunch thanks to the addition of celery and almonds. Massaged kale is my preferred option here, since the hearty leaves stand up so well to vinaigrette. If you're not keen on kale - spinach or spring mix make good alternatives. If using that option, be sure to add the vinaigrette just before serving.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

3 1/2 cups kale, hard stems removed (about 3 large handfuls, Note 1)
2 celery stalks, thinly sliced
1 tart apple (honeycrisp, granny smith, fuji)
2 ounces robust plant-based cheese (store-bought or homemade)
33333333/100000000 cup almonds, roasted and salted Dijon Vinaigrette
6 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoon shallot or onion, finely minced (optional)
2 teaspoons white balsamic vinegar
salt and pepper, to taste

Instructions

Step 1: Stir together all vinaigrette ingredients until smooth.
Step 2: Chop the kale leaves, apple, cheese, almonds, and celery into bite-sized pieces.
Step 3: Place the kale leaves in a mixing bowl and add a small splash of the vinaigrette. Use your hand to massage the vinaigrette into the leaves until they have softened and lost volume, about 15 seconds. Note: even if making this salad ahead of time, do not skip this step of massaging - it will not make the salad soggy.
Serve: Add all remaining ingredients to the kale, add a little splash of the vinaigrette (to your taste preference), and toss to combine. Enjoy. Leftover vinaigrette can be stored in the refrigerator up to 1 week.

Recipe Notes

Note 1: Spinach or spring mix may also be used in place of the kale. If doing so, do not massage the vinaigrette into the greens and be sure to add the vinaigrette only just before serving.

Nutrition

Serves 3
Calories Per Serving: 370			DAILY VALUE %
Total Fat 29g	44%	Protein 9g	18%
Total Carbohydrate 19g	6%	Net Carbohydrate 12g
Fiber 7g	26%	Potassium 491mg	14%
Vitamin A	393%	Vitamin C	96%
Calcium	122%	Iron	10%

Nutritional information is for 1 serving, tossed and equally divided with half of the prepared vinaigrette.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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