In partnership with Vilda Gonzalez (@vildasaskiagonzalez).

This kale salad is much more than the sum of its parts; it’s crunchy, nutty, fibrous in the best way, and addictively delicious. This is a great salad to prep ahead for lunch, as the sturdiness of the kale can hold its own even when liberally dressed. While each bite is guaranteed to satisfy, the best bites happen at the bottom of the bowl—where all of the crunchy, cheesy bits can be found mingling in the dregs of the dressing. 

Best For: Sides, Dinner
Serves: 2-4

Ingredients

• 1 large bunch lacinato kale, stemmed and torn into bite-sized pieces (also known as dinosaur or Tuscan kale)
• Fine sea salt to season
• ¼ cup plus 1 tsp apple cider vinegar, divided
• ¾ cup plus 1 Tbsp extra virgin olive oil, divided
• 2 Tbsp whole grain mustard
• 1 Tbsp runny honey
• ½ tsp freshly ground black pepper
• 1 cup sliced celery, from 3-4 large spears
• 1 medium apple, diced (we like EverCrisp®, Honeycrisp, SnapDragon®, or SweeTango®)
• ¾ cup toasted walnuts
• 4 oz. grated cheddar cheese

Directions

1. In a large mixing bowl, combine the kale with a pinch of salt, 1 teaspoon apple cider vinegar, and 1 tablespoon olive oil. Massage the kale thoroughly, until it’s noticeably more relaxed to the touch, about 3-4 minutes.

2. Add the mustard, honey, black pepper, ¼ cup apple cider vinegar, and a generous pinch of salt to a medium mixing bowl. Whisk to combine, then add ¾ cup of olive oil. Vigorously whisk until the vinaigrette is emulsified.

3. To the bowl with the kale, add the celery, apple, and vinaigrette. Toss well to combine, until everything is well slicked in the dressing. Add the walnuts and the grated cheddar cheese, and give it another gentle toss to incorporate.