Nutty Honeycrisp Apple And Kale Salad With Cinnamon Shallot Vinaigrette Recipes
NUTTY HONEYCRISP APPLE AND KALE SALAD WITH CINNAMON-SHALLOT VINAIGRETTE
The perfect fall salad: smoky, brittle-like pumpkin seed clusters and sweet and spicy toasted pecans are combined with Tuscan kale, Honeycrisp apples and sharp white Cheddar cheese. All tossed with a cinnamon-spiced shallot vinaigrette for a little warmth and sharpness. Perfect as a vegetarian dinner salad for two or side salad for four!
Provided by Amanda
Categories Salads
Number Of Ingredients 22
Steps:
- To make the Smoky Honey Pumpkin-Seed Clusters: Preheat the oven to 350°. Line a small baking sheet with parchment paper. Combine the melted coconut oil and honey until thoroughly mixed. Add the smoked paprika and stir to mix. Place the pumpkin seeds in a small mixing bowl and pour the spice mixture over top; toss to coat. Spread in a single layer-but keep them clustered-on the prepared baking sheet; sprinkle generously with flaky sea salt. Roast for 10 to 15 minutes, until golden and caramelized. Remove from the oven and let cool completely before breaking apart into small clusters.
- For the Sweet and Spicy Toasted Pecans: Add the pecans to a small nonstick skillet and place over medium-low heat; stir frequently, until the nuts are toasted and fragrant. Stir in the honey, cinnamon, red pepper flakes, and nutmeg. Let the mixture cook together for 1 to 2 minutes, then transfer the pecans to a small, parchment-lined baking sheet. Sprinkle with flaky sea salt and let cool completely.
- To make the Cinnamon-Shallot Vinaigrette: Combine the vinegar and shallots in a small mixing bowl and let sit for about 5 minutes to mellow the flavor. Add the honey, mustard, garlic, and cinnamon. Slowly drizzle in the olive oil while whisking to emulsify. Season to taste with kosher salt and pepper.
- To assemble the salad: In a large mixing bowl, pour a little of the dressing; add the kale, season with salt and pepper and massage lightly coat to soften and coat with the dressing. Let sit for a few minutes before adding the apples, grated cheddar, toasted pecans and pumpkin seed clusters. Serve with the remaining vinaigrette on the side.
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