Get ready to fall in love with the most irresistible seasonal salad that's about to become your new obsession! This Autumn Kale Salad is a symphony of flavors that captures the essence of the season in every single bite. Imagine crisp kale dancing with sweet Honeycrisp apples, tangy goat cheese, and toasted walnuts - all brought together by a perfectly balanced balsamic dressing that will make your taste buds sing with joy. Whether you're a salad enthusiast or a culinary adventurer, this recipe is guaranteed to elevate your autumn dining experience from ordinary to extraordinary!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Kale, chopped
- Fennel, thinly sliced
- Honeycrisp apple, diced
- Goat cheese, crumbled
- Walnuts, toasted
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
Instructions
- Begin by preparing your ingredients. Rinse the kale thoroughly under cold water to remove any dirt or grit. Pat it dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Once dry, chop the kale into bite-sized pieces and place it in a large salad bowl.
- Next, prepare the fennel. Trim the fronds from the fennel bulb and set them aside for garnish if desired. Cut the fennel bulb in half lengthwise, then slice it thinly using a sharp knife or a mandoline slicer. Add the sliced fennel to the bowl with the kale.
- Now, take the Honeycrisp apple. Core the apple and dice it into small, bite-sized pieces. There’s no need to peel it, as the skin adds color and texture. Add the diced apple to the salad bowl with the kale and fennel.
- Next, prepare the walnuts. If you have whole walnuts, roughly chop them. Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently to prevent burning. Once they are fragrant and lightly browned, remove them from the heat and let them cool. Add the toasted walnuts to the salad bowl.
- Now, crumble the goat cheese. If you have a block of goat cheese, use your fingers or a fork to break it into small pieces. Add the crumbled goat cheese to the salad bowl, distributing it evenly over the other ingredients.
- In a small bowl, whisk together the olive oil and balsamic vinegar. Use a ratio of about 3 parts olive oil to 1 part balsamic vinegar, but feel free to adjust according to your taste preference. Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad ingredients in the bowl. Using tongs or your hands, gently toss the salad to combine all the ingredients, ensuring that the dressing coats the kale, fennel, apple, walnuts, and goat cheese evenly.
- Once the salad is well mixed, taste and adjust the seasoning if necessary, adding more salt, pepper, or dressing as desired. If you set aside the fennel fronds, sprinkle them on top for an extra touch of flavor and presentation.
- Serve the Autumn Kale Salad immediately on individual plates or family-style in the salad bowl. Enjoy this fresh, vibrant salad as a delicious side dish or a light main course!
Tips
- Massage the kale: To make the kale more tender and less bitter, spend a few minutes massaging the chopped leaves with a little olive oil before adding other ingredients.
- Ingredient temperature matters: Let the goat cheese and toasted walnuts come to room temperature for the best flavor and texture.
- Make-ahead friendly: Prepare all ingredients separately and combine just before serving to keep the salad crisp and fresh.
- Customize your salad: Feel free to swap walnuts for pecans or add dried cranberries for extra autumn flair.
- Dressing hack: Make extra dressing and store in the refrigerator for up to a week to use on other salads.
- For the best flavor, toast the walnuts just before adding them to the salad to maximize their nutty aroma.
- Choose fresh, crisp Honeycrisp apples for the best balance of sweetness and texture in your salad.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 15mg
