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* Fall Harvest Apple and Kale Salad
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Fall Harvest Apple
and Kale Salad
- 1 tablespoon extra virgin olive oil
- 1 tablespoon real maple syrup
- 1/3 cup raw pepitas
- 1/4 teaspoon ground cinnamon
- 3 ounces thinly sliced prosciutto
- 2 bunches kale, shredded
- 2 Honeycrisp apples, thinly sliced
- arils from 1 pomegranate
- 1/2 cup crumbled feta cheese
CIDER VINAIGRETTE
- 1/3 cup extra virgin olive oil
- 1 shallot thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fig preserves
- 1 tablespoon fresh thyme leaves
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
1. Preheat the oven to 350 degrees F. Line a
baking sheet with parchment paper.
2. On the prepared baking sheet, toss together
the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in
a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven
and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto
is crisp. .
3. To
make the vinaigrette. Heat the olive oil in a medium skillet over high heat.
When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes.
Remove from the heat, let cool slightly. Add the apple cider vinegar, fig
preserves, and thyme. Season with salt, pepper, and crushed red pepper
flakes.
4. In a large salad bowl, add the kale.
Drizzle 1-2 TB of the dressing and massage with your hands for 1 minute. Add the apples, and pomegranate arils.
5. Pour the vinaigrette over the
salad, tossing to combine. Top the salad with toasted pepitas, prosciutto, and
feta. Serves 6. (Adapted from Half Baked Harvest)
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