Description
Celebrate the crisp flavors of fall with this vibrant harvest salad. Featuring tender massaged Lacinato kale, snappy Honeycrisp apples, and crunchy candied almonds, this dish is balanced by a zesty, homemade apple cider vinaigrette. It is a hearty, nutrient-dense meal that actually improves after sitting, making it perfect for meal prep or festive holiday gatherings. This salad is a sophisticated yet simple way to enjoy seasonal produce, offering a satisfying blend of earthy, sweet, and tangy notes in every refreshing bite.
Ingredients
2 bunches Lacinato kale, stems removed and thinly sliced
2 cups baby arugula
1 Honeycrisp apple, thinly sliced
1/2 cup pomegranate seeds
1/2 cup slivered almonds
2 tablespoons maple syrup
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
Place slivered almonds in a dry pan over medium heat, toast until golden, then stir in 2 tablespoons of maple syrup until coated and set aside to cool.
In a large bowl, place the sliced kale with a drizzle of olive oil and massage with your hands for 2 minutes until tender.
In a small jar, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
Add the baby arugula, sliced apples, and pomegranate seeds to the bowl with the kale.
Pour the dressing over the salad and toss to coat evenly.
Top with the candied almonds just before serving.
Notes
Massaging the kale is essential for breaking down the tough fibers and achieving a soft, pleasant texture. This salad holds up well in the refrigerator for up to 2 days without wilting. For a vegan option, ensure your maple syrup is pure.
- Prep Time: 20
- Cook Time: 5
- Category: Dinner
- Method: Raw and Lightly Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg