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This kale quinoa and apple salad brings together everything I crave in a fall dish freshness crunch creaminess and just the right hint of sweetness. It is an ideal weekday option and pairs beautifully with roasted chicken or as a festive potluck side.
I tossed this together for a fall brunch and it disappeared before the coffee was even poured. Now it is my go to anytime I need something fresh but filling.
Ingredients
- Cider vinegar: adds bright acidity and lifts the earthy flavor of kale
- Pure maple syrup: balances the tang with gentle sweetness opt for real grade A maple
- Salt: enhances all flavors and tenderizes the greens
- Ground black pepper: adds subtle heat and balance
- Extra virgin olive oil: binds the dressing and adds richness choose cold pressed for best flavor
- Curly kale: hearty and textured the base of this salad massage for tenderness
- Honeycrisp or Gala apples: provide crispness and sweetness choose firm and unbruised
- Fennel bulb: adds delicate anise flavor and crunch slice thin for best results
- Cooked quinoa: makes it filling and adds protein use pre chilled for convenience
- Slivered almonds: offer crunch and toasted flavor toast just before adding
- Dried cherries: give chewy texture and tart contrast
- Crumbled blue cheese: adds savory depth and creaminess use a bold variety like Roquefort
Step-by-Step Instructions
- Make the Dressing:
- Whisk together the cider vinegar maple syrup salt and pepper in a large bowl. Slowly stream in olive oil whisking until the mixture is smooth and fully blended
- Massage the Kale:
- Add the sliced kale to the bowl. With clean hands massage the dressing into the kale for about three to five minutes until it begins to soften and darken slightly. This step mellows the raw flavor and improves texture
- Add the Crunchy Ingredients:
- Mix in the chopped apples thinly sliced fennel and cooked quinoa. Use tongs or your hands to toss until the salad is fully coated and ingredients are evenly distributed
- Finish and Serve:
- Divide the mixture among four serving plates or bowls. Top each with a generous sprinkle of toasted almonds dried cherries and blue cheese crumbles. Serve immediately or chill briefly before serving
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Blue cheese is what makes this salad unforgettable. I always splurge on a wedge of creamy French Roquefort and my sister insists it is the only reason her kids eat salad
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Keep almonds and cheese separate until ready to serve to preserve texture
Ingredient Substitutions
Swap apples with pears for a more delicate sweetness
Use goat cheese or feta if blue cheese is too strong for your taste
Replace almonds with sunflower seeds for a nut free version
Serving Suggestions
Pair with grilled chicken or salmon for a full meal
Add pomegranate seeds or roasted butternut squash for festive flair
Serve over arugula or spinach for extra greens
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Cultural Historical Context
Massaged kale salads gained popularity in American home cooking in the late 2000s as health forward eaters began embracing raw greens. The technique softens the leaves and became a culinary staple among plant based dishes
Frequently Asked Questions About Recipes
- → Can I use another type of kale?
Yes, you can substitute curly kale with lacinato (dino) kale. Just be sure to slice it thin and massage it well for tenderness.
- → What apple variety works best?
Honeycrisp or Gala apples are recommended for their sweetness and crispness, but Fuji or Pink Lady also work well.
- → Can I make this salad ahead?
Yes, you can prepare it a few hours in advance. Add the nuts and cheese just before serving to keep them fresh and crunchy.
- → Is there a dairy-free option?
You can skip the blue cheese or replace it with a dairy-free alternative like crumbled tofu seasoned with lemon juice and herbs.
- → How do I toast the almonds?
Place sliced almonds in a dry skillet over medium-low heat and stir constantly for 2–4 minutes until fragrant and golden.