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!
[tasty-recipe id=”34091″]
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