Fall Salad with Maple Balsamic Dressing

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  • Prep Time

    20 mins

  • Total Time

    20 mins

  • Servings

    6 people

  • Calories

    369 kcal

  • Course

    Salad

  • Cuisine

    American

Fall Salad with Maple Balsamic Dressing

This hearty fall salad is loaded with bacon, cranberries, pumpkin seeds, white cheddar cheese, and sliced Honeycrisp apples, then tossed with a creamy maple balsamic vinaigrette.

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Ingredients

Servings

FOR THE DRESSING:

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons mayonnaise
  • 1 tablespoon water
  • 2 teaspoons maple syrup
  • 2 cloves garlic, minced or pressed (about 1 teaspoon)
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly-ground black pepper, to taste

FOR THE SALAD:

  • 6 cups stemmed, chopped kale (from 1 large bunch)
  • 1 medium Honeycrisp apple, unpeeled and thinly sliced
  • 4 ounces Vermont sharp white cheddar cheese, cubed
  • cup dried cranberries
  • cup roasted and salted pumpkin seeds (pepitas)
  • 4 lices hickory smoked maple bacon, cooked until crisp and chopped or crumbled
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Instructions

PREPARE THE DRESSING:

  1. In a small bowl or jar, whisk together balsamic vinegar, mayonnaise, water, maple syrup, garlic and mustard. While continually whisking, gradually stream in the olive oil until the ingredients are completely combined. Season with salt and pepper, to taste. Set aside while you prepare the remaining ingredients, or refrigerate in an airtight container or jar for up to 1 week.

PREPARE THE SALAD:

  1. Toss together the kale and about 3 tablespoons of the dressing in a large bowl. Using your hands, gently massage the kale for a minute or two, until it’s well coated in the dressing and slightly tender. Transfer to a large serving platter or serving bowl.
  2. Top with apple, cheese, cranberries, pepitas, and bacon. Serve with remaining dressing.

Notes

  • Massage the kale with some dressing before assembling the salad. This breaks down the tough greens, making them more tender and easier to chew and digest. You can skip this step if you're using a different type of salad greens, such as romaine or baby spinach.
  • Wait to assemble the salad until you're ready to serve. You can prep the ingredients in advance, but you don't want the greens or seeds to get soggy in the dressing, and you don't want the apples to brown.
  • Make this flavorful, hearty salad a main dish entrée for a special fall lunch or easy dinner. Add store-bought rotisserie chicken, smoked turkey, or leftover roasted chicken from a previous meal.
  • Instead of kale, substitute with romaine lettuce, mixed baby greens, baby spinach, or another type of salad greens. Even a shaved Brussels sprouts salad would be great!
  • Swap out the Honeycrisp apple for a different apple variety. You can also use a pear or pomegranate seeds instead.
  • Pecans, walnuts, almonds, or sunflower seeds are all great substitutes for the pumpkin seeds. Use toasted, salted nuts or seeds for the best flavor.
  • In lieu of the dried cranberries, try raisins, chopped dates, or dried cherries.
  • Substitute gouda cheese, goat cheese, feta cheese, or gorgonzola cheese for the cheddar.
  • Red onions or roasted butternut squash would also be great additions to this fall salad.

Nutrition Information

Show Details
Serving 1/6 of the salad and dressing Calories 369kcal (18%) Carbohydrates 20g (7%) Protein 12g (24%) Fat 28g (43%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 32mg (11%) Sodium 314mg (13%) Potassium 484mg (14%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 6910IU (138%) Vitamin C 82mg (91%) Calcium 251mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 369 kcal

% Daily Value*

Serving 1/6 of the salad and dressing
Calories 369kcal 18%
Carbohydrates 20g 7%
Protein 12g 24%
Fat 28g 43%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 32mg 11%
Sodium 314mg 13%
Potassium 484mg 10%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 6910IU 138%
Vitamin C 82mg 91%
Calcium 251mg 25%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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