An Autumn Kale Apple Salad That Tastes Like Fall in Every Bite! 🍂
The moment I feel the first hint of an autumn chill in the air, I start craving cozy fall flavors—warm spices, crisp apples, and comfort food. But let’s be real—early fall still has its share of warm weather, and a creamy pot pie or bowl of chili isn’t especially appealing on an 85-degree day! 😅
The solution? Striking the perfect balance between fresh and cozy—using seasonal ingredients to make something that dances the line between light and satisfying. That’s why I’m forever obsessed with this Kale Apple Salad. It’s fresh, feel-good, and absolutely loaded with autumnal flavor.
Every bite is layered with massaged kale, snappy Honeycrisp apples, crunchy walnuts, and sharp cheddar—a texture lover’s dream! But the real star is the cinnamon cider vinaigrette. Tangy and sweet, with a hint of warm cinnamon, it ties everything together like slipping into your favorite cozy sweater for the first time this season. 🥰
And the best part? It’s ready in 20 minutes, tops! Want to make it a little heartier? Just toss in a quick protein—shredded chicken, crispy chickpeas, and smoky bacon are all delicious options. It’s also a gorgeous side for festive fall dinners like my popular Fall-Apart Tender Apple Cider Braised Pork Shoulder or even a Friendsgiving or Thanksgiving spread.
And since it’s made with such hearty ingredients, it holds up beautifully in the fridge—making it perfect for meal prep. Make a double batch, and you’ll have a feel-good dish to enjoy all week long! 🙌🏼
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The Best Apples for Salad: Perfectly Crisp, Sweet, and Tart
For a fresh salad, I always reach for Honeycrisps. With their super-crisp texture and balanced tart-sweet flavor, Honeycrisp apples are a great match for savory ingredients like kale and cheddar cheese. Plus, they hold up beautifully, staying snappy and fresh even after they’re coated in dressing.
🍎 Simple swaps! ⇢ If your farmers market or apple orchard doesn’t have Honeycrisps, try Granny Smith for extra tartness, or Fuji and Pink Lady for a sweeter touch. The key is to choose apples that are crisp and fresh, so pick your fave!
Cinnamon Cider Vinaigrette: The Secret to Fall Flavor
Aside from all the peak-season ingredients, this cinnamon cider vinaigrette is hands down the best part of this kale apple salad recipe. Cinnamon in a salad dressing might sound surprising at first, but trust me—it adds just the right amount of cozy warmth to balance the vinaigrette’s tangy-sweet flavor.
Plus, it comes together in just 5 minutes with minimal chopping—just whisk and it’s ready to go!
Prep Tips For Tender Kale and Apple Salad Assembly
Hearty kale can be tough and fibrous, but a few simple prep steps help ensure a tender and delicious fresh salad:
- Start with whole kale leaves – Avoid pre-shredded bagged kale, which is often less fresh and includes tough stems.
- Destem and finely chop – Kale stems are bitter and fibrous, so remove them by sliding your hand along the stem to strip the leaves. Then, roll the leaves into a bundle and chop them into small, bite-sized pieces—the smaller, the better!
- Massage! – Give the chopped kale a quick massage to soften the leaves and reduce bitterness. Learn more! ⇢ How to Massage Kale—The 2-Minute Secret for a Tender Kale Salad.
Make It Your Own! ⇢ We love this kale apple salad as-is, but it’s a super flexible recipe. Toss in dried cranberries, pumpkin seeds, or pomegranate arils for extra festive pops of color and texture. Naturally vegetarian and gluten-free, it’s also easily made vegan by swapping cheddar for a dairy-free cheese or omitting it altogether.
I can’t wait for you to try this Autumn Lover’s Kale Apple Salad! It’s one of my favorite ways to use all of fall’s best ingredients in a single bowl. Get ready to fall in love! 🍂
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Autumn Lover’s Kale Apple Salad with Cinnamon Cider Vinaigrette
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Prep Time: 20 minutes -
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Cook Time: 0 minutes -
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Total Time: 20 minutes -
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Yield: serves 4-6 -
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Category: Entree Salads & Bowls, Side Dish Recipes -
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Method: No-Cook -
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Cuisine: American -
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Diet: Vegetarian
Prep Time:
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Pin RecipeDescription
Calling all autumn lovers—this 20-Minute Kale Apple Salad is one you’ll totally fall for! 🍂
Toss tender massaged kale with crisp apples, toasted walnuts, and sharp white cheddar, then bring it all together with a tangy-sweet cinnamon cider vinaigrette. Equal parts cozy and fresh, this kale salad with apples is the perfect weeknight dinner or festive side dish to enjoy all season long.
Naturally Vegetarian and Gluten-Free. Easily Vegan.
Ingredients
- cinnamon cider vinaigrette (below)
- 1 bunch kale, destemmed and shredded or finely chopped (approx. 3 packed cups)
- 1 shallot, thinly sliced
- kosher salt and ground black pepper, to season
- 2 Honeycrisp apples, thinly sliced
- ½ cup chopped walnuts, toasted
- ½ cup shredded or finely chopped aged white cheddar cheese
for the cinnamon cider vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1 clove garlic, finely chopped or grated
- kosher salt and ground black pepper, to season
Instructions
- Prepare the cinnamon cider vinaigrette: To a small bowl, add the olive oil, vinegar, mustard, maple syrup, cinnamon, and garlic. Season with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well, until the mixture emulsifies into a smooth and creamy vinaigrette. Adjust seasoning to taste.
![An overhead shot of a woman's hand whisking together cinnamon cider vinaigrette in a glass bowl atop a textured beige surface. The bowl is surrounded by dishes of cinnamon, Dijon mustard, and apple cider vinegar.]()
![An angled shot of a small glass jar of cinnamon cider vinaigrette sitting on a textured beige surface alongside dishes of garlic, salt and pepper, apple cider vinegar, dijon mustard, and olive oil.]()
- Massage the kale: Place the kale and shallot in a large bowl. Season with a good pinch of salt and drizzle 1-2 tablespoons of the cinnamon cider vinaigrette over top. Use your hands to massage the kale, working the dressing into the leaves until they’re vibrantly green & slightly wilted. Set aside. Learn more! ⇢ How to Massage Kale.
![An overhead shot of a woman's hands massaging kale with shallots and dressing in a large stoneware bowl atop a beige surface. The bowl sits alongside dishes of dressing and salt.]()
- Kale apple salad assembly: To the bowl with the massaged kale, add the sliced apples, toasted walnuts, and cheddar cheese. Season with a good pinch of kosher salt and ground black pepper as desired. Drizzle the cinnamon cider vinaigrette over top. Toss to combine well. Taste and season with additional salt and ground black pepper as needed. Serve immediately. Enjoy!
![An overhead shot of dressed kale topped with apple slices, chopped walnuts, shallots and shaved cheddar in a large stoneware bowl atop a beige surface. The bowl is surrounded by a mustard-colored napkin, salad serving utensils, dishes of cheddar cheese, apple slices, dressing, and salt.]()
![An overhead shot of a large white bowl of kale apple salad on a beige textured surface alongside a mustard-colored napkin, a fork and knife, and a dish of cheddar cheese.]()
Notes
Jess’ Tips and Tricks:
- Shredded kale: I highly suggest buying whole kale leaves and slicing them by hand for this recipe. To prepare the kale, remove the fibrous stem from the center of the leaf and slice into fine pieces.
- Easy Recipe Variations for Dietary Restrictions: This kale apple salad is naturally vegetarian and gluten-free. For a dairy-free and vegan version, use for your favorite sharp dairy-free cheese or omit added cheese altogether.
Portions and Serving Suggestions:
- Portions: As written, this recipe yields a large salad, suitable for feeding 2-3 as a main dish (perhaps with another add-in) or 4-6 as a side dish. To feed a larger crowd at a fall dinner party or Thanksgiving/Friendsgiving celebration, feel free to double or triple as needed.
- Serving Suggestions: While we love the flavors and textures of this salad all on their own, you can easily add a protein to make it a little heartier. To keep things simple, toss in some shredded chicken or serve alongside sliced chicken sausage. For a next-level add-in, cube up some Crispy Parmesan Crusted Chicken or Beer Brats – delicious!
Storage and Make-Ahead:
- Storage: While best enjoyed fresh, any salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy leftovers cold or at room temperature.
- Make-ahead instructions: This kale apple sprouts salad is best enjoyed within a few hours of assembly (through Step 3 of Recipe Directions, above). If you’d like to make it further ahead of time, for meal prep or party prep, I suggest prepping the components in advance. Prepare the cinnamon cider vinaigrette, toast the walnuts, and slice the kale and apples, then store in separate airtight containers in the refrigerator. At dinnertime, simply toss together as directed in Step 3, above.
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