Description
A vibrant and wholesome Nutty Harvest Honeycrisp Kale Salad featuring smoky honey pepita clusters, sweet and spicy toasted pecans, a fragrant cinnamon shallot vinaigrette, crisp Honeycrisp apples, and sharp white cheddar cheese. This salad balances sweet, smoky, and spicy flavors with hearty kale for a nourishing seasonal meal or side dish.
Ingredients
Units
Scale
Smoky Honey Pepita Clusters
- 1/2 cup pepitas
- 1/2 tablespoon 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
- Make Smoky Honey Pepita Clusters: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. In a large bowl, stir pepitas with the honey mixture, smoked paprika, and salt. Spread the mixture on the baking sheet, smoothing it out to form clusters. Bake for 10 to 15 minutes until golden, then toss slightly and let cool completely before breaking into clusters.
- Prepare Sweet and Spicy Toasted Pecans: Heat pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasted. Add honey, red pepper flakes, and ground nutmeg, allowing the honey to bubble. Stir for a few minutes to coat pecans thoroughly, then transfer to parchment paper and cool completely.
- Make Cinnamon Shallot Vinaigrette: Whisk red wine vinegar, honey, Dijon mustard, diced shallot, minced garlic, ground cinnamon, salt, and pepper in a bowl. Gradually whisk in olive oil until the dressing emulsifies. Store in the refrigerator for up to several days.
- Assemble Salad: Massage chopped Tuscan kale with about a tablespoon of the vinaigrette, seasoning with salt and pepper, and let it sit for 5 to 10 minutes to soften. Add thinly sliced Honeycrisp apples, grated sharp white cheddar, toasted pecans, and honey pepita clusters to the kale. Toss everything well to combine. Serve the salad with additional vinaigrette on the side.
Notes
- Massage the kale with dressing to break down its toughness and enhance flavor absorption.
- Let the honey pepita clusters and pecans cool completely before handling to maintain cluster texture.
- Adjust the amount of cinnamon in the vinaigrette based on your preference for spice.
- The vinaigrette can be made ahead and stored refrigerated for up to 3 days.
- Use Tuscan kale for best texture and flavor, but curly kale can be substituted if needed.
Nutrition
- Serving Size: 1 salad serving
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
