Lunch · 15 min · american

Kale, Apple & Cheddar Chopped Salad

American flavors, weeknight effort. Kale meets apple in a 15-minute lunch worth keeping in rotation. It is weeknight cooking that still hits your targets — 15 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Kale
• 1 Apple
• 1/3 cup Cheddar
• 1/4 cup Pecans
• 1 tbsp Maple syrup
• 1 tsp Dijon mustard

Steps

1. Strip the kale leaves from their tough stems and chop them into bite-size ribbons.
2. Massage the kale with a pinch of salt for a full minute, squeezing handfuls until it darkens and softens — this tames the bitterness.
3. Dice the apple into 1/2-inch pieces and cube the cheddar the same size.
4. Toast the pecans in a dry skillet over medium heat for 3 minutes until fragrant; chop roughly.
5. Whisk the maple syrup, dijon, 2 tablespoons olive oil, and a pinch of salt into a dressing.
6. Toss the kale with the dressing first so every leaf is coated.
7. Fold in the apple, cheddar, and pecans, and serve.

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