What can I use instead of kale?

This salad will work with any greens; however, the kale is the only one that really needs to be run through a food processor. If you choose spinach or more of a spring mix, it is delicate enough to use in the salad straight out of the package.

How can I add more protein to this salad?

We often add rotisserie chicken or grilled chicken to this salad, and it's great! For more plant-based protein, I would add quinoa.

Is this kale apple salad vegetarian / meatless?

Yes, as written this is a vegetarian salad.

Is this kale apple salad dairy free?

No - the cheese is a dairy product. For a dairy free version, omit the cheese and/or replace with another protein or roasted vegetable (roasted sweet potatoes would be perfect).

Where do you buy the Salad Girl dressing?

Here in Minnesota, I buy it at Target, Cub, and Kowalski's.

What are the best kind of apples to use in a salad?

I like a sweet and crispy apple for my salads - ideally, honeycrisp apples, zestar, pink lady, or sweetango. Opal apples would also be great here - they're yellow, very sweet, and don't brown after you cut them! Here's a full guide to all the types of apples and what they're good for.

Kale Apple Salad with Crispy Shallots Recipe

Description

I love this Kale Apple Salad! Kale, brussels sprouts, rosemary cashews, apples, fried bread cheese, crispy shallots, and crisp apple maple dressing!

Ingredients

Units Scale

4 cups kale, chopped finely through a food processor (optional)
2 cups brussels sprouts, finely shredded with a mandoline
4 shallots, thinly sliced
1/4–1/3 cup vegetable oil
1–2 large honeycrisp apples
1 cup rosemary cashews, roughly chopped (I bought the Planter’s Rosemary Sea Salt cashews from Target)
1 block garlic bread cheese, cubed (I get mine at Trader Joe’s, but halloumi would work as a substitute)
Salad Girl Crisp Apple Maple dressing (or dressing of choice)

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Instructions

Chop stuff: Shred up your kale and brussels. You can keep these in containers in the fridge to assemble salads throughout the week! Chop your nuts and apples and set aside. (Toss the apples with a few drops of lemon juice if you don’t want them to brown.)
Make your shallots: Fry the shallots in a bit of oil in a skillet until golden and crispy, or fry them in the microwave using the method in the notes section.
Fry the bread cheese: Cube and fry the cheese in a nonstick over medium heat until golden brown and delicious.
Assemble: Toss kale, brussels, apples, cashews, shallots, cheese, and dressing together. Salad happiness! Enjoy!

Notes

For the microwave fried shallot method: Place sliced shallots in a small bowl and just barely cover with vegetable or canola oil (just enough to coat them – about 1/4 to 1/3 cup). Exact timing will depend on your microwave, but I cook mine on high for about 5-6 minutes, keeping a close eye on them. Once the shallots start to shrink up, I continue in 15-30 second increments. Once they are properly light golden (usually around 7 minutes total), I remove from the oil, rest on paper towels, and season with salt. These will keep at room temp in a sealed container for about a week, and the shallot-infused oil can be used in dressings or other recipes.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: Chop
Cuisine: American

Keywords: kale apple salad, kale salad, fall salad, brussels sprout salad