Kale Salad with Apple, Blue Cheese & Maple Glazed Walnuts
Recipe Type: Salad
Cuisine: American
Serves: 4 servings
This Kale and Apple Salad with Blue Cheese, Maple Glazed Walnuts and balsamic dressing might become your new favorite fall salad.
  • 8 cups (4oz) baby kale
  • 1 honey crisp apple
  • 4oz Semi-firm blue cheese (I used an Italian buffalo milk variety)
  • ½ cup walnuts
  • 1 tsp unsalted butter
  • 2 tbsp maple syrup
  • Kosher salt
  • ¼ cup extra virgin olive oil
  • 1 ½ tbsp balsamic vinegar
  • ½ tbsp lemon juice, plus more as needed
  • ½ tsp maple syrup
  • Kosher salt
  1. Glaze walnuts: Preheat oven to 375°F. Line a small baking sheet with parchment. In a small nonstick pan, melt butter over medium heat. Add walnuts to pan, season with salt and toss to coat. Pour in syrup and bring to a simmer. Do not stir after maple syrup starts simmering as this could cause the sugars to crystalize. Cook 3 minutes or until most of excess liquid has evaporated, being careful not to burn the sugar.
  2. Bake and cool: Transfer walnuts to lined baking sheet. Bake on center rack for 10 minutes or until remaining liquid has evaporated. Cool to room temperature on a wire rack. The nuts should have a crispy coating similar to a praline.
  3. Prep apple: As nuts cool, cut the apple. Slice in half lengthwise, and then in half again. Remove core but cutting out on a diagonal. Using a sharp chef’s knife or mandolin, cut into thin slices. Transfer to bowl and toss in lemon juice to prevent browning. This also adds a nice tart flavor.
  4. Make dressing: Add oil to bowl. Slowly whisk in vinegar and lemon to emulsify. Whisk in syrup. You can also add all ingredients to a jar and shake.
  5. Serve: Add kale and apples to a large bowl. Drizzle over desired amount of dressing and toss to coat. Transfer to serving bowls. Top with nuts and thin shavings or crumbles of blue cheese. Enjoy.
Recipe by Honest Cooking at http://honestcooking.com/kale-salad-with-apple/