Apple Cheddar Pecan Green Salad

Sturdy kale and romaine greens carry tangy apple-cider Dijon vinaigrette, crisp apples, sharp cheddar, toasted pecans, red onion, and just enough cranberry for contrast.

27 min

4 side servings

Crisp kale and romaine salad with apple slices, sharp cheddar, toasted pecans, red onion, and dried cranberries.

Ingredients

5 oz chopped kale and romaine greens

1 crisp apple

1/2 small red onion, thinly sliced

1/3 cup pecan halves

3 oz sharp white cheddar

3 tbsp apple cider vinegar, divided

1 tbsp Dijon mustard

1 tsp maple syrup

1/4 cup extra-virgin olive oil

1/4 tsp kosher salt

1/4 cup dried cranberries

Equipment

Small skillet · Medium bowl · Large salad bowl · Whisk · Chef's knife · Chilled serving platter

Keep it savory

Use the modest maple amount as a balancing note, not a sweet dressing base; the cheddar, onion, and Dijon should lead.

Best texture

Dress only when ready to serve so the kale stays lively and the apple slices remain crisp.

Toast and protect the apple

01. Toast the pecans in a dry skillet until they smell nutty, then move them to a plate so residual heat does not take them too far.

02. Stir 1 tsp cider vinegar into cold water for a gentle apple bath; it limits browning without a noticeable lemon flavor.

03. Slice the apple and hold it in the bath for 5 minutes while you work. Drain and dry it well so the salad is not watered down.

Build a bright vinaigrette

04. Whisk cider vinegar, Dijon, maple syrup, and salt until smooth. The maple is deliberately restrained so the dressing stays savory.

05. Drizzle in olive oil while whisking until the vinaigrette is glossy and lightly thickened; taste for tang before changing the balance.

Toss and finish

06. Toss very dry kale and romaine greens with the vinaigrette so every sturdy leaf receives a thin coating.

07. Add apple, red onion, dried cranberries, pecans, and cheddar, keeping a little nut and cheese aside for the final platter.

08. Toss gently only until combined; rough stirring can break the apples and send the toppings to the bottom.

09. Mound the salad on a chilled platter, finish with the reserved pecans and cheddar, and serve immediately for maximum crunch.