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!

Ingredients

Scale

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

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.

Notes

Inspiration: Nutty Harvest Honeycrisp Kale Salad on howsweeteats.com

Category: Salads