I love this kale and apple salad: kale, Brussels sprouts, rosemary cashews, apples, fried bread cheese, crispy scallions, and crispy apple maple Sauce!
When I find a salad I want to eat, I love it, and this kale and apple salad is mine! The dish was fantastic: finely chopped kale and Brussels sprouts served with sweet, crunchy crushed apples, rosemary cashews, fried garlic bread cheese, dried cranberries, and golden crispy shallots, all covered in a crisp apple maple sauce.
This salad started as a way to eat Trader Joe’s garlic bread cheese (oops). But it has become much more than that. This is my current fall “any” salad – as long as you’ve got kale and Brussels sprouts, some juicy apples, and crispy spring Onions, the rest is whatever you want.
Other plugins I’ve tried:
Goat cheese
Rosemary Walnut shortbread
Maple Sauce
Roast or roast chicken
My take on cheese: Sure, Trader Joe’s garlic bread cheese is delicious, and I highly recommend it. But Hallomy will be the next best thing if you can’t get it! I like to pan-fry it and then put it in a salad when it’s soft and golden brown.
My take on salad dressings: Crunchy apple maple dressing is delicious for fall salads. Since this is an SOS recipe, we sought shortcuts that fit the bill. If you can’t find one, use any sweet, maple-colored condiment (homemade or store-bought!) you like. This is a simple green salad we make almost every week, and it works well on this salad.
My thoughts on preparation: It is highly recommended that you prepare some greens, shallots, and nuts in advance! Please keep them in separate containers so you can toss the salad with fresh apples and cheese for a quick energy lunch or emergency dinner salad.
Salty, sweet, crunchy, crunchy, just sour enough, plus the fact that it’s relatively healthy and mixes quickly? It’s just my favorite.
How to make kale and apple salad
Step 1: Chop Brussels sprouts, kale, apples, and nuts.
You don’t have to, but I use a food processor for kale and a mandolin for Brussels because I’m picky about the best texture in a salad.
If you’re short on time, buy pre-chopped kale and Brussels dishes, or toss them both into a food processor, as we do here (this is another of my favorite salads).
Step 2: Fry the cheese (optional).
I might have mentioned that I love Trader Joe’s garlic bread cheese. I cut it into cubes and pan-fry it until it’s golden and soft.
Step 3: Fry the scallions.
In addition to apples, cashews, cheese, and vegetables, you will want to add onion elements to your salad to give it more depth. You can use store-bought crispy Onions, but if you have the time, I highly recommend stir-fried scallions! I made it in the microwave! The recipe below is the method.
Step 4: Season and serve!
Add the seasoning, stir it, joy.
- Chop: Chop the kale and Brussels sprouts. You can keep these in a container in the fridge and use them all week to make salads! Chop up the nuts and apples and set aside. (If you don’t want the apples to brown, sprinkle a few drops of lemon juice over the apples.)
- For the shallot: Put a little oil in a frying pan and fry until golden brown and crisp, or fry in the microwave using the method in the notes section.
- Pan-fried bread cheese: Place the cheese in a non-stick skillet over medium heat and fry until golden brown and delicious.
- Assemble: Stir kale, Brussels, apples, cashews, shallots, cheese and dressing. Salad happiness! Enjoy!
