Kale and Spinach Salad with New York Crispin and Honeycrisp Apples


Courtesy of Kellie Braddell - West Point, CA

Recipe provided by Kellie Braddell of West Point, CA, a winner of the 2019 NY Big Apple Salad Contest.

  • Serving Size
  • Yields
    2 Servings


Creamy Poppy Seed Dressing

  • 1/2 cup(s) plain yogurt
  • 2 tablespoon(s) apple cider vinegar
  • 2 tablespoon(s) honey
  • 1/2 teaspoon(s) poppy seeds
  • Salt, to taste
  • Half and half or milk, for thinning, if needed


  • 1 New York Honeycrisp apple, chopped
  • 1 tablespoon(s) lemon juice
  • 1 cup(s) cantaloupe, chopped
  • 6 ounce(s) baby kale/spinach blend
  • 1/4 cup(s) dried cranberries
  • 1 New York Crispin apple, chopped
  • 1/4 cup(s) walnuts, chopped
  • 1/2 cup(s) sharp cheddar cheese, shredded


  1. First, make the dressing. In a small bowl, combine the first four ingredients. Season with salt to taste. Thin, if necessary, with half and half or milk to desired consistency.
  2. In a medium bowl, toss chopped apples and cantaloupe with lemon juice. Divide kale/spinach blend evenly between 2 plates. Top with apple/cantaloupe mixture, then drizzle poppy seed dressing over each salad. Sprinkle with dried cranberries, walnuts and shredded cheese.