A Fresh and Flavorful Seasonal Salad Made with the Best of Early Fall Produce 

If you know me, you know I love recipes that embrace seasonal produce, and this fall kale salad is no exception! September brings some of my favorite produce, making it the perfect time to welcome the season with my Kale Chicken Salad with Apples and Cheddar. This seasonal salad recipe highlights the best of early fall with hearty kale, crisp apples, tender chicken, sharp cheddar, and a tangy honey mustard vinaigrette that brings it all together. This fresh and flavorful salad is the kind of recipe that I find myself craving often, and making on repeat! As we settle back into school routines and busy fall schedules, I love having an easy recipe that works just as well for a healthy lunch or meal prep as it does for a quick weeknight dinner. With minimal effort and so much seasonal flavor, this fall kale salad is the perfect way to kick off a season full of delicious fall recipes!

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Kale Chicken Salad with Apples and Cheddar

An easy, delicious, and healthy kale salad recipe that highlights the best of September produce!

Servings 5 Servings

Author Chef Tiffany Blackmon

Ingredients

• 1 tsp. Dijon Mustard
• 1 tsp. honey
• 2 Tbsp. sherry vinegar
• 6 Tbsp. extra virgin olive oil
• salt & pepper, to taste
• 1 bunch kale, stems removed, torn into bite-sized pieces
• 1 apple, thinly sliced
• ¾ cup white cheddar cheese, cut into small pieces
• 1 ½ cups shredded rotisserie chicken
• ½ cup pumpkin seeds, toasted

Instructions

• In a small bowl, whisk together Dijon mustard, honey, and vinegar. Slowly add olive oil, whisking constantly. Season with salt and pepper.
• In a large bowl, toss kale with dressing. Using your hands, gently massage kale until tender (2-3 minutes). Add apple, cheddar, and chicken.
• Garnish with pumpkin seeds and serve! 

Notes

TIFFY’S TIPS:

• This recipe is fabulous with curly kale. Massaging kale is a technique that involves rubbing the leaves between your hands to break down the fibrous structure of the kale. This produces a slightly sweeter, much silkier texture.
• Although this recipe calls for kale, you can substitute your favorite greens, omitting the massage step.
• 1 rotisserie chicken yields approximately 3 cups of chicken. Grilled chicken is a great substitution.
• Adjust ingredients to your palette for the salad dressings. I use 2 tablespoons of sherry vinegar to 6 tablespoons olive oil, building other ingredients depending on your recipe to yield 1/2 cup dressing.
• To keep apples from turning brown, soak the apple slices in 1 part lemon juice to 1 part cold water until you’re ready to use. This mixture keeps apples from turning brown by preventing oxidation.
• Quickly toast pumpkin seeds on the stovetop. Heat a non-stick skillet over medium heat, add seeds, stir frequently 5-10 minutes. When they start popping, and turning golden they are ready. Do not overcook as they will have a bitter flavor.