Nutty Harvest Honeycrisp Kale Salad
User Reviews
5
Nutty Harvest Honeycrisp Kale Salad
Description
This salad combines smoky honey-coated pepitas baked into clusters and pecans toasted with honey and warming spices such as red pepper flakes and nutmeg. Fresh Tuscan kale provides a sturdy, slightly bitter green base while thinly sliced Honeycrisp apples add a crisp sweetness. Sharp white cheddar cheese, freshly grated, contributes savory creaminess. The cinnamon shallot vinaigrette, made of red wine vinegar, honey, Dijon, minced shallot and garlic, cinnamon, and olive oil, ties the flavors together.
The salad balances sweet, smoky, spicy, and tangy elements with varied textures from crunchy nuts and crisp apples to tender greens. It can be served chilled or at room temperature alongside roasted meats or as a hearty vegetarian dish.
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 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 minced, clove
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
salad
- 4 to 6 cups chopped tuscan kale
- 2 apple honeycrisp variety; thinly sliced
- 3 ounces cheddar cheese freshly grated, sharp, white
Instructions
smoky honey pepita clusters
- 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!
- 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
- 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
- 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
- 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!
User Reviews
Overall Rating
5
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