Every Thanksgiving table needs something bright, crunchy, and refreshing to balance out the heavier, mushier sides and this salad does just that! Hearty kale and bitter radicchio get tossed in a simple orange apple cider dressing and topped with crunchy sweet apples and salty, nutty cheddar. Either simply toasted nuts or spiced nuts get sprinkled over top for more crunch and flavor. This would also just make a delicious fall meal with a side of grilled sausage.
Ingredient Highlight
Radicchio! This beautiful chicory hails from Italy and has a distinct bitterness that is a great addition to salads and is also delicious roasted/grilled. Radicchio is rich in vitamin K, which is important for bone health and helps you absorb calcium better. It’s also a great source of both lutein and zeaxanthin, two antioxidants important for eye health. One more thing! Bitter greens like arugula and radicchio help to stimulate digestion, making it a great way to start a meal.
Servings 4 People
Prep Time 20 minutes 
Cook Time 15 minutes Ingredients
- 4 cups loosely packed chopped kale
- ½ small head radicchio, chopped (about 4 cups)
- 1 large honeycrisp or fuji apple, cored, thinly sliced*
- 4-6 oz sharp aged cheddar, thinly sliced into strips, then crumbled into larger pieces (about 1 ½ – 2 cups)**
- ½ cup toasted hazelnuts, pecans, or walnuts (or make spiced nuts below)***
For the dressing:
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp orange juice
- 1 tbsp dijon mustard
- 1 tsp maple syrup
- ½ tsp kosher salt
For the spiced nuts (optional):***
- 2 tbsp butter
- 2 tbsp coconut sugar
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground cinnamon
- 1 cup chopped hazelnuts, pecans, or walnuts
- *If the apple slices are huge, I like to cut them in half so they are more like triangles.
- **Kerrygold is my favorite here! I like to slice them thinly and then crumble them up, but you could also just cut it into small cubes or shave it.
- ***The spiced nuts above add a little more sweetness and flavor, but the salad is also delicious with just toasted nuts.
Instructions
- If making spiced nuts, preheat the oven to 350F and line a baking sheet with parchment (use a small baking sheet if you have one). In a microwave safe bowl, add the butter and microwave until just melted. Stir in the sugar, salt, pepper, and cinnamon to combine. Stir in the nuts to coat. Transfer to the baking sheet and spread out into an even layer. Bake for 10-15 minutes, stirring every 5 minutes (mine were perfect after 13 minutes!). Let cool completely.
- To make the dressing, add all ingredients into a jar with a lid and shake vigorously until well combined.
- On a large serving platter or shallow salad bowl, add the kale (you can also toss it in a large bowl and then transfer to a serving platter if that’s easier!). Drizzle a little bit of the dressing onto the kale and use your hands to massage it into the kale to soften it.
- Add the radicchio and ¾ of the remaining dressing and toss to coat. Transfer to your serving platter (if using). Top with apples, cheddar, and nuts. Just before serving, drizzle remaining dressing over top along with some black pepper.
Items you can prep ahead (optional)
- Toast the nuts or make the spiced nuts
- Make the dressing
- Chop ½ small head radicchio (about 4 cups)
- Chop 4 cups loosely packed kale
- Thinly slice and crumble 4-6 oz sharp aged cheddar (about 1 ½ – 2 cups)
Substitutions:
- To make vegan, skip the cheese and definitely make the spiced nuts (just use coconut oil or olive oil instead of butter).
- You could use all radicchio or all kale or use arugula or a mix of whichever!
- Use pear instead of apple.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers + Repurposing:
- If you used kale and radicchio, this salad holds up pretty well. Enjoy it straight out of the fridge. Top with more toppings if you have them.
- Top leftovers with leftover turkey and squash for a meal salad.
