Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 6 (serving size: 1 cup)

How to Make It

Combine vinegar, walnut oil, kosher salt, brown sugar, and pepper. Add kale and Swiss chard; toss. Let stand 10 minutes. Add apple, celery, onion, blue cheese, and toasted walnuts; toss.

Ratings & Reviews

Very good!

ChefAmandaLynn
May 26, 2018
Made as written but decreased red onion to 1 tablespoon minced. Very refreshing! Massaging the kale gently and tearing the leaves into small pieces is essential . Served with salmon and roasted potatoes.

detailaddict's Review

detailaddict
September 22, 2014
I also used all kale in addition to bumping up the proportion of the other ingredients (but no onion). I don't care for vinegar so the brown sugar (I used sucanat) is a welcome addition. I'm not a huge kale fan either but this is a good Fall salad to serve along a simple entree that needs a "green". We ate this with Sunset's Squash and Chickpea Fritters (pan-sauteed).

GayleR's Review

GayleR
March 04, 2014
I enjoyed the nice bite that the blue cheese added. The red onion would have been pretty but I omitted it because it overpowers a salad. I used all kale.

ChefAmandaLynn's Review

EllenDeller
August 26, 2012
I am still not a huge fan of kale salads, but the blue cheese, apples and walnuts I dressed up by candying them first were a nice touch.