Description

This Nutty Harvest Honeycrisp Kale Salad combines the earthy flavors of Tuscan kale with sweet and spicy toasted pecans, smoky honey pepita clusters, crisp Honeycrisp apples, and sharp white cheddar cheese, all tossed in a warm cinnamon shallot vinaigrette. A perfect blend of textures and tastes, this salad is both nutritious and flavorful, ideal for a healthy lunch or light dinner.

Ingredients

Scale

Smoky Honey Pepita Clusters

1/2 cup pepitas
1/2 tablespoons coconut oil
2 to 3 tablespoons honey
1/4 teaspoon smoked paprika
Pinch of salt

Sweet and Spicy Toasted Pecans

1/2 cup pecans
1 1/2 tablespoons honey
1/2 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg

Cinnamon Shallot Vinaigrette

2 tablespoons red wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1 shallot, diced
1 garlic clove, minced
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Salad

4 to 6 cups chopped Tuscan kale
2 Honeycrisp apples, thinly sliced
3 ounces freshly grated sharp white cheddar cheese

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Instructions

Prepare Smoky Honey Pepita Clusters: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. In a large bowl, stir the pepitas with the honey mixture, salt, and smoked paprika. Spread onto the baking sheet in clusters and bake for 10 to 15 minutes until golden. Remove, toss slightly, and let cool completely before breaking into clusters.
Make Sweet and Spicy Toasted Pecans: Heat pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasted. Stir in honey, red pepper flakes, and nutmeg. Allow the honey to bubble while stirring for a few minutes, then transfer pecans to parchment paper to cool completely.
Prepare Cinnamon Shallot Vinaigrette: Whisk together red wine vinegar, honey, Dijon mustard, diced shallot, minced garlic, ground cinnamon, salt, and pepper. Slowly whisk in olive oil until emulsified. Refrigerate if not using immediately.
Assemble Salad: Massage the chopped Tuscan kale with about one tablespoon of the vinaigrette and let sit for 5 to 10 minutes. Season with salt and pepper to taste. Add thinly sliced Honeycrisp apples, grated sharp white cheddar cheese, sweet and spicy toasted pecans, and smoky honey pepita clusters. Toss gently to combine. Serve the salad with additional vinaigrette on the side.

Notes

Massage the kale thoroughly to soften its texture for better flavor and digestibility.
Cluster the pepitas before baking to allow easy breaking into pieces after baking.
The vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days.
Adjust honey and spice levels according to your preference for sweetness and heat.
To make this dish vegan, substitute the cheddar cheese with a plant-based alternative or omit it.

Nutrition

Serving Size: 1 salad (about 1/2 of total recipe)
Calories: 350 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 15 mg