Nutty Honeycrisp Apple and Kale Salad with Cinnamon-Shallot Vinaigrette

What the what?! Cinnamon in a salad dressing?!  Damn straight.  It’s so fall, y’all, that you’ll wonder how you’ve gone your whole life without putting cinnamon in one of your fall salads.

This recipe is from my fave, How Sweet Eats, and she kills it with this flavorful autumn salad full of sweet and smoky nuts, kale, honeycrisp apples, white cheddar and a shallot vinaigrette full of warm spice.  Definitely use Tuscan kale (aka lacinato or dinosaur kale-the really deep green stuff).  It’s my preferred kale to use in any salad because it’s more tender than traditional curly kale-not to mention the color is striking.

We also get a double whammy of nuts, with brittle-like, honey-and-paprika-spiced pumpkin-seed clusters, and sweet and spicy toasted pecans.  The dressing has just a hint of cinnamon, enough to be warming, but not reminiscent of dessert.

Can we talk about Honeycrisp apples for a second? Whyyy are they so so good?  AND WHY ARE THEY SO EXPENSIVE?  Did you know apple consumption is going down year over year?  Enough questions, I need answers.  I will single-handedly support the apple industry by eating this salad every day.

You can definitely serve this as a vegetarian dinner salad for two, or a side salad for four.  It’s perfect for this time of year!

Nutty Honeycrisp Apple and Kale Salad with Cinnamon-Shallot Vinaigrette

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• Author: Amanda
• Yield: 2 to 4 servings 1x

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Description

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!

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Ingredients

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SMOKY HONEY PUMPKIN-SEED CLUSTERS:

• 1/2 cup pumpkin seeds
• 1/2 tablespoon coconut oil, melted
• 3 tablespoons honey
• 1/4 teaspoon smoked paprika
• Pinch of flaky sea salt

SWEET AND SPICY TOASTED PECANS:

• 1/2 cup pecans
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• Pinch of red pepper flakes, to taste
• Pinch of ground nutmeg
• Pinch of flaky sea salt

CINNAMON-SHALLOT VINAIGRETTE:

• 2 tablespoons red wine vinegar
• 1 small shallot, finely minced
• 1–1/2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced
• 1/4 to 1/2 teaspoon ground cinnamon, to taste
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

TO ASSEMBLE:

• 2 bunches Tuscan (lacinato) kale, ribs removed and shredded (cut into long strips-chiffonade-like basil)
• 2 large Honeycrisp apples, cored and thinly sliced
• 3 ounces freshly grated sharp white Cheddar cheese

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Notes

Inspiration: Nutty Harvest Honeycrisp Kale Salad on howsweeteats.com

• Category: Salads