Harvest Apple and Kale Salad with Apple-Cider Vinaigrette

Let’s make a dinner salad today, okay?? Perfect for those looking for a hearty yet healthy recipe, sure to please everyone at the dinner table!  Kale is so mainstream now, but it really is a great salad green because it is so hearty, filling and nutritious while being sturdy enough to hold up in a salad but soft enough for you to actually chew it…some of those other hearty greens (like collards and Swiss chard) just aren’t regularly used in raw salads. This salad recipe has shredded kale; I used Lacinato/Tuscan because I love the taste and color, but you can substitute curly kale if that’s all you can find.  Toasted spiced pepitas add a little crunch, while sliced Honeycrisp apples add sweetness and texture.  Crisp prosciutto adds a little heft, protein and a salty bite.  Feta adds that creamy cheesiness that we need in every salad!    Pomegrante seeds give a crunch with a burst of slightly sour juice.  This recipe is a great interplay of textures-chewy kale, creamy, soft cheese and crunchy all over the place.

The dressing is so yummy and comforting because it’s full of fall flavors-apple jam (sub fig preserves if you can’t find-I used Trader Joe’s Apple Cider Jam), cider vinegar and caramelized shallots.  Fresh thyme and red pepper flakes add a little herb and spice! This recipe is very similar to this Fall Kale Salad that I posted a few months ago…both are worth a spot on the table!  Whichever one you choose, I hope your weekend is splendid and full of kale!

Harvest Apple and Kale Salad with Apple-Cider Vinaigrette

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• Author: Amanda
• Yield: 2 to 4 servings

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Description

A hearty dinner salad with shredded kale, Honeycrisp apples, pomegranate seeds, feta, toasted pumpkin seeds and crisp prosciutto topped with a vinaigrette made with apple jam, caramelized shallots and cider vinegar!

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Ingredients

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• 1 tablespoon olive oil
• 1 tablespoon pure maple syrup
• 1/3 cup raw pepitas
• 1/4 teaspoon ground cinnamon
• Flaky sea salt, for sprinkling
• 3 ounces thinly sliced prosciutto
• 2 heads Tuscan (lacinato) kale, ribs removed and shredded
• 2 Honeycrisp apples, cored and thinly sliced
• Seeds from 1 pomegranate
• 1/2 cup crumbled or cubed feta cheese

CIDER VINAIGRETTE:

• 1/3 cup extra-virgin olive oil
• 1 shallot, peeled and thinly sliced
• 2 tablespoons apple cider vinegar
• 2 tablespoons apple jam or fig preserves
• 2 teaspoons fresh thyme leaves
• Pinch of red pepper flakes, to taste
• Kosher salt and freshly ground black pepper, to taste

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Instructions

1. Preheat the oven to 350°.  Line a large baking sheet with parchment.
2. Combine the pepitas, olive oil, maple syrup, cinnamon and a pinch of salt.  Stir together to fully coat.  Spread the nuts on 1/4 of the prepared baking sheet and lay the prosciutto slices on the remaining part.  Bake for 10 to 15 minutes, until the nuts are toasted and the prosciutto is crisp.  Sprinkle the nuts with a little flaky sea salt once removed from the oven.
3. To make the cider vinaigrette: preheat a medium skillet over medium-high heat.  Once hot, add the shallots and a pinch of salt and cook until softened, about 3 to 5 minutes.  Remove from the heat and add the apple cider vinegar, apple jam (or fig preserves), and fresh thyme.  Season with salt, pepper and red pepper flakes.
4. To assemble: Combine the kale, apple slices and pomegranate seeds with enough of the dressing to lightly coat.  Place in a serving bowl and arrange the feta cheese, toasted pepitas and prosciutto on top.  Serve with the remaining dressing.

Notes

Inspiration: Fall Harvest Honeycrisp Apple and Kale Salad on halfbakedharvest.com

• Category: Salads