Description
A vibrant and crunchy Kale Apple Salad featuring finely shredded kale and Brussels sprouts, sweet honeycrisp apples, rosemary cashews, crispy fried shallots, and golden fried garlic bread cheese, all tossed in a tangy apple maple dressing for a perfect balance of flavors and textures.
Ingredients
Scale
Vegetables and Fruits
- 4 cups kale, chopped finely (optional: use a food processor)
- 2 cups Brussels sprouts, finely shredded with a mandoline
- 1–2 large honeycrisp apples, chopped
- 4 shallots, thinly sliced
Nuts and Cheese
- 1 cup rosemary cashews, roughly chopped (such as Planter’s Rosemary Sea Salt cashews)
- 1 block garlic bread cheese, cubed (halloumi can be used as a substitute)
Oils and Dressing
- 1/4–1/3 cup vegetable oil (for frying shallots and cheese)
- Salad Girl Crisp Apple Maple dressing (or dressing of choice or homemade)
Instructions
- Chop and Prep: Finely shred the kale and Brussels sprouts using a food processor and mandoline, respectively. Chop the apples and nuts and set aside. Toss apples with a few drops of lemon juice to prevent browning if desired.
- Make Crispy Shallots: Heat a bit of vegetable oil in a skillet and fry the thinly sliced shallots over medium heat until they turn golden and crispy. Alternatively, fry shallots in the microwave following the notes method.
- Fry the Cheese: Cube the garlic bread cheese and fry it in a nonstick skillet over medium heat until golden brown and deliciously crispy on the outside.
- Assemble the Salad: In a large bowl, combine the shredded kale, Brussels sprouts, chopped apples, rosemary cashews, crispy shallots, and fried cheese. Drizzle with Salad Girl Crisp Apple Maple dressing or your preferred dressing and toss well to combine.
- Serve: Enjoy your flavorful and healthy kale apple salad immediately for the best texture and taste.
Notes
- To prevent apple slices from browning, toss them with a few drops of lemon juice immediately after chopping.
- To make crispy shallots in the microwave, spread thinly sliced shallots on a microwave-safe plate lined with paper towels, microwave in short bursts (about 1 minute), stirring in between, until golden and crispy.
- You can prepare the shredded kale and Brussels sprouts in advance and store them in the refrigerator for up to a week to make quick salad assembly easier.
- Halloumi cheese can be used as a substitute for garlic bread cheese if unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Keywords: kale salad, apple salad, crispy shallots, fried cheese, healthy salad, autumn salad, kale and Brussels sprouts salad, rosemary cashews, apple maple dressing
