Make this simple kale and apple Manchego salad with a honey vinaigrette in less than 5 minutes. Made with fresh flavors like apples, kale, sunflower seeds, and died cranberries, this salad is perfect for weekday lunches, a holiday appetizer or a dinner side dish.
Using a medium salad bowl, add all of the ingredients for the salad dressing and mix.
To the same bowl, add the chopped kale and toss in the dressing.
Add the apple slices, sunflower seeds, dried cranberries and Manchego cheese.
Notes
If you are vegan and do not consume honey or cheese, I recommend using vegan white cheddar in place of the manchego cheese and apple cider vinaigrette dressing
Save on time by making the salad dressing ahead of time. It will stay fresh in an air tight container in the refrigerator for up to 5 days. If you notice is thickens at all due to the olive oil, let it sit on a countertop for 5-10 minutes.StorageIt is best to store this salad without the dressing on it. If you do need to store any left overs, store them in an airtight container for up to 12 hours or consumed the next day. Kale is on the heartier side, so it should not get soggy, but if you are using any other type of lettuce, check to make sure the texture is okay before consuming.