I know I was anti-Fall and not feeling ready but I am definitely over these 90 degrees day.  It just doesn’t feel right… I can’t drink any more iced coffee… I’m desperate to turn my AC off…. I want soup.

This salad is light enough to eat when it’s 90 degrees outside but has harvest flavors like apple (the king of Fall), tart barberries, toasted pecans and aged cheddar.  Being aggressive with your topping quantities is what makes this salad so good.  You could leave out the cheddar for vegan or use a different cheese like goat cheese but I love aged, crumbly cheddar alongside the crisp apple.  Now if it could just cool down outside… I’m at the point where I might even eat this salad with pumpkin soup.

You’ll need:

For Salad

• 1 bunch lacinato kale,  chopped, large stems removed
• 1 green apple, diced
• 0.5 cup pecans, toasted
• 1/3 cup aged shredded cheddar cheese
• 1/3 cup dried barberries

For Dressing:

• 3 tablespoons olive oil
• 1.5 tablespoons apple cider or white wine vinegar
• 1.5 tablespoon smooth Dijon mustard
• 2 teaspoons honey
• Salt/pep

To Make:

1. Add kale to a large mixing bowl and sprinkle with a pinch of salt.  Massage kale for 20 seconds.
2. Whisk together all dressing ingredients.  Toss kale with dressing.
3. Toss salad with apples, cheddar, pecans and barberries.  Makes great leftovers.

Inspired by CookieandKate