Kale Apple Salad with Crispy Shallots
There’s just something magical about a salad that’s crunchy, sweet, salty, and utterly crave-worthy all at once—and this kale apple salad absolutely checks every box. Made with shredded kale and Brussels sprouts, crisp apples, rosemary cashews, golden-fried cubes of cheese, and topped with crispy shallots, it’s tossed with a crisp apple-maple dressing that brings all the cozy fall vibes in one bowl.
Why You’ll Love This Salad
Ingredients You’ll Need
How to Make It
- Prep the greens – Shred the kale and Brussels sprouts with a food processor or mandoline.
- Crisp the cheese – Cube garlic bread cheese (or halloumi) and pan-fry until golden.
- Make crispy shallots – Slice them thinly, then fry or microwave in oil until golden brown. Drain and season with salt.
- Assemble – Toss greens, apples, cashews, cheese, and shallots together. Drizzle with apple-maple dressing, toss again, and serve.
Kale Apple Salad with Crispy Shallots
A fall-inspired salad made with kale, Brussels sprouts, apples, crispy shallots, rosemary cashews, and fried cheese, tossed in a maple-apple dressing. Sweet, savory, crunchy, and cozy all in one bowl.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Salad
- Method: Mixed
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units Scale
- 4 cups kale, finely chopped
- 2 cups Brussels sprouts, finely shredded
- 1–2 Honeycrisp apples, chopped
- 4 shallots, thinly sliced
- 1/4–1/3 cup vegetable oil (for frying shallots and cheese)
- 1 cup rosemary cashews, chopped
- 1 block garlic bread cheese (or halloumi), cubed
- 1/2 cup apple-maple salad dressing
Instructions
- Shred the kale and Brussels sprouts; place them in a large bowl.
- Pan-fry the cubed cheese in a small amount of oil until golden brown. Set aside.
- Fry shallots in oil (using either a stovetop or microwave method) until they are golden and crispy. Drain on paper towels, sprinkle with salt.
- Chop the apples and toss with lemon juice to prevent browning (optional).
- Combine kale, Brussels sprouts, apples, cashews, cheese, and crispy shallots in a bowl.
- Drizzle with dressing, toss, taste, and adjust seasoning if needed. Serve immediately.
Notes
- Prep greens ahead of time to make salad assembly quick.
- Store crispy shallots separately in an airtight container to keep them crunchy.
- Substitutions: Use pecans or walnuts instead of cashews; halloumi instead of garlic bread cheese.
Tips & Variations
- Make it hearty – Add grilled chicken or roasted chickpeas for protein.
- Change the nuts – Pecans or walnuts give a classic fall touch.
- Vegan swap – Omit the cheese and add avocado or roasted squash.
✨ This kale apple salad is a showstopper for fall dinners, Thanksgiving tables, or to make your weeknight meals feel extra special.
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