Apple, White Cheddar & Toasted Pecan Salad
Crisp apples, pomegranates arils, white cheddar cheese, and tender kale is all tossed together in a maple-mustard dressing and topped with toasted pecans! It’s a sweet and savory salad lover’s dream!
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 4 1x
- Category: Salad
- Method: Chop and Bake
- Cuisine: American
For the salad:
- 1 bunch of kale, leaves cut off the stem & cut into bite-sized pieces
- 2 Envy apples, chopped (or your favorite sweet apple)
- ½ cup pomegranate arils
- 4 oz. white cheddar, cut into cubes (or small slices)
- 1 cup pecans
For the maple mustard dressing:
- 2 Tbsp olive oil (I use extra light tasting olive oil)
- 2 Tbsp pure maple syrup (NOT pancake syrup like Aunt Jemima)
- 2 Tbsp apple cider vinegar
- 1 tsp dijon mustard
To make the dressing:
Whisk all of your ingredients together in a small bowl. Set it aside while you prepare the rest of your salad.
To toast the pecans:
Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Spread your pecans out on the baking sheet and bake for 5-6 minutes or until they just start to darken. Take them out of the oven to cool and store them in an airtight container until you’re ready to eat.
To make the salad:
Massage the kale leaves in 1 Tbsp of your dressing (or 1 Tbsp of olive oil) for at least 5 minutes. Then add your apples, cheddar cheese, and pomegranates and toss in your remaining dressing. Sprinkle some toasted pecans over the top right before serving!
Thank you Caitlin Monson for the delicious Apple, White Cheddar & Toasted Pecan Salad recipe!
For more of Caitlin’s recipes check out her food blog Kalefornia Kravings at http://kaleforniakravings.com/
Keywords: apples, easy, kale salad, maple mustard dressing, pomegranate arils, side dish, side salad, toasted pecans, white cheddar cheese