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Jalapeño Dijon Kale Salad

A sweet and tangy jalapeno honey Dijon dressing over shredded kale with pine nuts, apples, and creamy manchego cheese.

Course Main Course, Salad, Side Dish
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Author Laura Doerr


For the dressing

  • 1 tbsp Dijon
  • 1 tbsp honey
  • 2 tbsp lime juice
  • 1/2 tsp lime zest
  • 1/2 tsp kosher salt
  • Fresh cracked black pepper
  • 1/2 cup olive oil
  • 1/2 jalapeño pepper minced

For the salad

  • 3 cups packed kale stems removed, thinly sliced
  • 1/8 tsp olive oil for massaging kale
  • 1/2 cup Manchego cheese shredded
  • 1 apple sliced into matchsticks
  • 2 oz toasted pine nuts


For the dressing

  1. In a medium bowl, whisk together the Dijon and honey. Whisk in the lime juice and zest, followed by the salt and pepper. Slowly stream in the olive oil while whisking continuously until fully emulsified. Whisk in the minced jalapeno.

For the salad

  1. Add shredded kale into a medium bowl. Put the 1/8 tsp of olive oil onto the palm of one of your hands. Using that hand massage the kale for about 1 minute. This softens up the kale, making it less coarse.

  2. Add in the shredded Manchego, apple, and toasted pine nuts. Drizzle with desired amount of dressing, and toss to coat. Serve immediately.

Recipe Notes

This dressing makes more than you would need for two salads, it will keep in the fridge for about a week. It also doubles as a great marinade! 

Toast your pine nuts for optimal flavor, I like to sprinkle with a little salt after I remove from heat. Toast the pine nuts in a small skillet over med heat until golden and fragrant.