I first saw this salad on How Sweet Eats and it is just so pretty I had to try it. And it was so good I had to blog it! It is the perfect fall celebration and since we just went apple picking last weekend we have lots of apples to make more. Its the smokey pepita clusters that do it for me. If you are having any trouble finding the pepitas try the bulk section of your local grocery store.
The smokey-sweet-salty combo is so good I’m thinking of trying it on everything. And the pecans are good enough to make for the holidays.
And I love getting my kale already washed and sliced. It made this salad come together so quickly.
The earthy kale, sweet apple, cinnamon vinaigrette all come together with a delightful crunch from the toppings. It feels amazingly healthy and a symphony of fall flavor at the same time.
This fall has been totally glorious, and after the fresh, easy cooking of summer I am craving having time to cook cozy cold weather meals. But it has been so warm this salad works perfectly. This is definitely happening again soon at my house, and I might even mix it up with some goat cheese or sliced chicken breast on top. I hope you get to try this one because it is going into our annual fall recipe pile.
Happy Eating! xoxo Katie
Apple Kale Salad with Honeycrips, Cheddar & Cinnamon Vinaigrette
INGREDIENTS
SMOKY HONEY PEPITA CLUSTERS
- 1/2 cup pepitas
- 1/2 tablespoons coconut oil
- 2 to 3 tablespoons honey
- 1/4 teaspoon smoked paprika
- pinch of salt
SWEET AND SPICY TOASTED PECANS
- 1/2 cup pecans
- 1 1/2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground nutmeg
CINNAMON SHALLOT VINAIGRETTE
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 shallot diced
- 1 garlic clove minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
SALAD
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- 4 to 6 cups chopped tuscan kale
- 2 honeycrisp apples thinly sliced
- 3 ounces freshly grated sharp white cheddar cheese
INSTRUCTIONS
SMOKY HONEY PEPITA CLUSTERS
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
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Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.
SWEET AND SPICY TOASTED PECANS
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Heat the pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasty. Stir in the honey, red pepper flakes and nutmeg. Let the honey bubble and stir for a few minutes, then transfer the pecans to parchment paper and let them cool completely.
CINNAMON SHALLOT VINAIGRETTE
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Whisk together the vinegar, honey, mustard, shallot, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!
SALAD
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Massage the kale with a tablespoon or so of the dressing and let it sit for 5 to 10 minutes. I like to season the kale at this point with salt and pepper too. Slice the apples and combine the apples, cheese, pecans and pepita clusters with the kale and toss well. Serve with the vinaigrette!
Recipe reposted from How Sweet Eats
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