Autumn salad with roasted apples, kale, and walnuts - photo 1
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Autumn salad with roasted apples, kale, and walnuts

Salads Vegetarian Dishes 45 min Medium 5 wyświetleń ~26.58 PLN - (0)
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Description

A traditional, seasonal salad combining the sweetness of roasted apples with slightly bitter kale and crunchy walnuts, dressed with a honey-mustard dressing. This dish comes from European cuisine inspired by simple autumn flavors: roasted fruits, nuts, and blue cheese. The salad is both hearty and light, making it a great appetizer or side dish for roasted meat, as well as a standalone lunch option. The vibrant colors – dark green kale, golden apples, and brown walnuts – are eye-catching and look great on the table.

Ingredients Used

Ingredients (14)

Servings:
4
  • Kale 200 g
  • Apple (sweet-tart variety) 2 szt.
  • Walnuts 80 g
  • Blue mold cheese 100 g
  • Red onion 0.7 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Honey 15 ml
  • Dijon mustard 15 g
  • Balsamic vinegar 20 ml
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Dried cranberries 40 g
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~26.58 PLN (6.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Wash the kale under cold running water, then dry it very thoroughly using a salad spinner or a clean cloth. Remove the thick stems: hold the leaf with one hand by the stem, and with the fingers of the other hand, pull out the tough stem and discard it. Tear the leaves into bite-sized pieces (about 3-4 cm).

Ingredients: Kale
Use a salad spinner or paper towel to dry the leaves — the dressing adheres better to dry leaves. If the kale is very tough, massage it briefly before serving (see the next step).

Preparing the apples

2

Preheat the oven to 200°C (top-bottom). Wash the apples, cut each into quarters, remove the cores, and slice into pieces 1–1.5 cm thick. In a large bowl, mix the apple slices with 15 g of honey (1 tablespoon) and 5 g of oil (1/3 tablespoon) — coat evenly. Place the apples skin side down on a baking sheet lined with parchment paper and bake for 12–15 minutes until the edges turn golden and the flesh is soft to the touch of a fork.

Ingredients: Apple (sweet-tart variety), Honey, Extra virgin olive oil
Use a sharp knife and cutting board for slicing. The apples should be soft but not falling apart — check with a fork: it goes in easily, but the slice holds its shape. If the oven is browning too much, reduce the time by 2–3 minutes.

Preparing the nuts

3

In a medium skillet (without fat), toast the walnuts over medium heat for 2–3 minutes, shaking the skillet every few seconds, until they start to release their aroma and lightly brown. Transfer to a plate to stop the cooking from residual heat and, once cooled, chop coarsely with a knife.

Ingredients: Walnuts
Use a flat pan with a diameter of 24–28 cm. Don't leave the stove — the nuts can burn quickly. Roasting brings out the flavor and adds crunchiness.

Massaging the kale (optional)

4

If the kale is very tough, place it in a large bowl, add 5 g of oil (about 1/3 tablespoon) and a pinch of salt (1 g), then massage the leaves with your fingertips for 2–3 minutes until the leaves soften and lose some volume. Massaging makes the kale more tender, less fibrous, and easier to absorb the dressing.

Ingredients: Kale, Extra virgin olive oil, Salt
Knead like dough — vigorously, but gently. If you're short on time, you can skip this step, but the result will be crunchier and more fibrous.

Dressing

5

In a small bowl, combine 30 g of olive oil (2 tablespoons), 15 g of Dijon mustard (1 tablespoon), 20 g of balsamic vinegar (20 ml), 20 ml of lemon juice, and 1 g of salt and 1 g of pepper. Whisk vigorously with a fork or a whisk for 30–45 seconds until the dressing is smooth and slightly emulsified. Taste and adjust: if it's too sharp, add an additional teaspoon of honey (15 g).

Ingredients: Extra virgin olive oil, Dijon mustard, Balsamic vinegar, Lemon juice, Salt, Ground black pepper, Honey
Use a small bowl or a jar with a lid (shaking gives a great emulsion). The dressing should be balanced: slightly sweet and sour with a spicy hint of mustard.

Salad Assembly

6

In a large bowl, place the prepared and possibly massaged kale. Drizzle 2/3 of the prepared dressing (leave some for possible adjustment) and vigorously mix with your hands or two large spoons for 20–30 seconds until the leaves are evenly coated with the dressing. Add the roasted apples, chopped red onion (100 g sliced into thin half-moons), chopped walnuts, and crumbled blue cheese (100 g). Gently mix everything, check the taste, and add the remaining dressing if needed.

Ingredients: Kale, Apple (sweet-tart variety), Red onion, Walnuts, Blue mold cheese, Extra virgin olive oil, Dijon mustard, Balsamic vinegar, Lemon juice, Salt, Ground black pepper, Honey
It's best to mix by hand (with clean hands) — this treats the ingredients more gently and prevents crushing the apples. Add the dressing gradually; it's better to add less and adjust if necessary.

Finishing and serving

7

Transfer the salad to a large serving dish or onto plates. Optionally sprinkle with dried cranberries for color and flavor, and freshly chopped parsley. Drizzle with a little olive oil (if needed) and season with freshly ground pepper just before serving.

Ingredients: Dried cranberries, Parsley, Extra virgin olive oil, Ground black pepper
Additionally, you can add dried cranberries to enhance the sweet and sour note. The blue cheese looks great crumbled on top -- do this just before serving to avoid staining the leaves.

Fun Fact

💡

Kale was popular as early as the Middle Ages as one of the most important leafy vegetables – in ancient European kitchens, it often replaced lettuce and was valued for its resistance to low temperatures.

Best for

jesienny obiad przyjęcie rodzinne serwowanie jako dodatek do pieczonych mięs

Tips

🍽️ Serving

Serve the salad at room temperature — the slightly warm baked apples enhance the flavor of the cheese. For a larger table, prepare a platter and let guests help themselves. A dry white wine or slightly sparkling prosecco pairs well with the salad.

🥡 Storage

It's best to consume the salad immediately. If there are leftovers, store them separately: dressing in a sealed jar, apples and nuts in a container in the fridge for up to 24 hours, and kale leaves should be kept separately to avoid wilting. To reheat, apples can be briefly baked at 180°C for 5–7 minutes, but adding cheese may alter the freshness of the flavor.

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