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Salad • American

Autumn Kale Salad with Honeycrisp and Cheddar Recipe

The best fall salad! Crunchy kale, sweet honeycrisp apple, sharp cheddar cheese, crunchy brown bread croutons coated with maple apple cider vinaigrette.

4.8 from 161 votes
30 mins
Total Time
4
servings
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Autumn Kale Salad with Honeycrisp and Cheddar

How to Make the Best Autumn Kale Salad with Honeycrisp and Cheddar

This autumn kale salad is the perfect balance of crisp, sweet, and savory flavors. Tender kale pairs beautifully with tart-sweet honeycrisp apples, sharp cheddar cheese, and crunchy brown bread croutons—all brought together with a silky maple apple cider vinaigrette. It’s exactly what fall salads should be.

Why This Fall Salad Works

The beauty of this recipe lies in its contrast of textures and flavors. The kale provides an earthy base, while the honeycrisp apples add natural sweetness and a refreshing crunch. Sharp cheddar brings a savory bite, and the homemade croutons add satisfying texture. The maple apple cider vinaigrette ties everything together with warm spice notes and subtle sweetness.

Make-Ahead Tips

You can prepare all the components the day before: toast the croutons, make the vinaigrette, chop the kale and cheese, and slice the apples. Store everything separately and assemble just before serving to keep the salad crisp. This makes it perfect for weeknight dinners or bringing to Thanksgiving potlucks.

Autumn Kale Salad with Honeycrisp and Cheddar

Autumn Kale Salad with Honeycrisp and Cheddar

The best fall salad! Crunchy kale, sweet honeycrisp apple, sharp cheddar cheese, crunchy brown bread croutons coated with maple apple cider vinaigrette.

4.8 from 161 votes
CourseSalad
CuisineAmerican
Keywordautumn salads, fall salads, fruit and cheese salads, kale salad, salads for thanksgiving, ways to use extra apples
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings4 servings
Calories1020kcal
AuthorRare Ivy
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Ingredients

Brown Bread Croutons

Maple Apple Cider Vinaigrette

Salad

Instructions

Brown Bread Croutons

  1. Preheat the oven to 350°F. Cut or tear the brown bread into bite sized pieces.
  2. Toss with olive oil and spread into an even layer on a baking sheet.
  3. Bake for 10 minutes until crispy.

Maple Apple Cider Vinaigrette

  1. In a bowl, whisk together apple cider vinegar, maple syrup, apple cider, dijon, garlic, salt and pepper.
  2. Slowly pour in olive oil while whisking quickly. Alternatively: Combine all ingredients in a mason jar, cover tightly and shake vigorously until blended.
  3. Set aside.

Salad Assembly

  1. Remove the kale leaves from the stem. Chop or tear into smaller pieces.
  2. In a bowl, toss the kale, croutons, and cheddar together with dressing, massaging it into the leaves. Use as much or as little dressing as you like!
  3. Plate the salad in a big bowl and top with apple slices and pepitas. Serve immediately or store in the refrigerator for up to 6 hours.

Notes

  • The key to this salad is massaging the kale with the dressing, which softens the leaves and helps them absorb all those delicious flavors.
  • Make the components ahead of time, but assemble the salad just before serving to keep it fresh.
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