Description
This Nutty Harvest Honeycrisp Kale Salad is a delightful mix of Tuscan kale, sweet Honeycrisp apples, smoky pepitas, spicy pecans, and sharp white cheddar, all brought together with a warm cinnamon shallot vinaigrette. It’s a nutritious and flavorful salad perfect for any occasion.
Ingredients
Scale
- Smoky Honey Pepita Clusters:
- 1/2 cup pepitas
- 1 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:
- 4 to 6 cups chopped Tuscan kale
- 2 Honeycrisp apples, thinly sliced
- 3 ounces freshly grated sharp white cheddar cheese
Instructions
- Prepare Smoky Honey Pepita Clusters: Preheat oven to 350°F. Line a baking sheet with parchment paper. Microwave coconut oil and honey until melted. In a bowl, toss pepitas with honey mixture, salt, and smoked paprika. Spread onto baking sheet in clusters. Bake for 10 to 15 minutes until golden. Cool completely before breaking into clusters.
- Make Sweet and Spicy Toasted Pecans: Heat pecans in a nonstick skillet over low heat, stirring often, until toasted. Stir in honey, red pepper flakes, and nutmeg. Cook for a few minutes until honey bubbles, then transfer pecans to parchment paper to cool.
- Prepare Cinnamon Shallot Vinaigrette: Whisk together red wine vinegar, honey, Dijon mustard, diced shallot, minced garlic, ground cinnamon, salt, and pepper. Slowly whisk in olive oil until emulsified.
- Assemble Salad: Massage chopped Tuscan kale with about one tablespoon of the vinaigrette. Let sit for 5 to 10 minutes. Season with salt and pepper. Add sliced Honeycrisp apples, grated sharp white cheddar cheese, toasted pecans, and pepita clusters. Toss gently to combine. Serve with additional vinaigrette.
Notes
- Massage the kale thoroughly to soften its texture.
- Cluster the pepitas before baking for easy breaking.
- The vinaigrette can be stored in the refrigerator for up to 3 days.
- Adjust honey and spice levels to your preference.
- For a vegan option, substitute cheddar cheese with a plant-based alternative or omit it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 1/2 of total recipe)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg