Kale Apple Salad with Crispy Shallots

Name: Kale Apple Salad with Crispy Shallots
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 4 cups kale, chopped finely through a food processor (optional); 2 cups brussels sprouts, finely shredded with a mandoline; 4 shallots, thinly sliced; 1/4–1/3 cup vegetable oil; 1–2 large honeycrisp apples; 1 cup rosemary cashews, roughly chopped (I bought the Planter’s Rosemary Sea Salt cashews from Target); 1 block garlic bread cheese, cubed (I get mine at Trader Joe’s, but halloumi would work as a substitute); Salad Girl Crisp Apple Maple dressing (or dressing of choice)

Prep 20m

Cook 5m

Total 25m

This refreshing Kale Apple Salad with Crispy Shallots is a perfect combination of sweet and savory flavors. Finely chopped kale and shredded brussels sprouts are topped with crispy shallots, honeycrisp apples, rosemary cashews, and garlic bread cheese. Drizzle with your favorite dressing for a delicious and satisfying meal.

Kale Apple Salad

Kale Salad

Fall Salad

Brussels Sprout Salad

Kale Apple Salad with Crispy Shallots Image

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 4)

4 cups kale, chopped finely through a food processor (optional)

2 cups brussels sprouts, finely shredded with a mandoline

4 shallots, thinly sliced

1/4–1/3 cup vegetable oil

1–2 large honeycrisp apples

1 cup rosemary cashews, roughly chopped (I bought the Planter’s Rosemary Sea Salt cashews from Target)

1 block garlic bread cheese, cubed (I get mine at Trader Joe’s, but halloumi would work as a substitute)

Salad Girl Crisp Apple Maple dressing (or dressing of choice)

Steps

View steps on pinchofyum.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

633kcal

31%
Fat

50g

2%
Saturated Fat

9g

0%
Carbohydrates

38g

1%
Fiber

11g

0%
Sugar

8g

0%
Protein

10g

0%
Cholesterol

10mg

0%
Sodium

365mg

18%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

For the microwave fried shallot method: Place sliced shallots in a small bowl and just barely cover with vegetable or canola oil (just enough to coat them – about 1/4 to 1/3 cup). Exact timing will depend on your microwave, but I cook mine on high for about 5-6 minutes, keeping a close eye on them. Once the shallots start to shrink up, I continue in 15-30 second increments. Once they are properly light golden (usually around 7 minutes total), I remove from the oil, rest on paper towels, and season with salt. These will keep at room temp in a sealed container for about a week, and the shallot-infused oil can be used in dressings or other recipes.

Kale Apple Salad with Crispy Shallots

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts