Ingredients: |
Ingredients: 1 Tbsp. extra virgin olive oil
1 Tbsp. real maple syrup
1/3 c. raw pepitas
1/4 tsp. ground cinnamon
3 oz. thinly sliced prosciutto
2 heads kale, shredded
2 honey crisp apples, thinly sliced
arils from 1 pomegranate
1/2 c. feta cheese, crumbled
Cider Vinaigrette
1/3 c. extra virgin olive oil
1 shallot, thinly sliced
2 Tbsp. apple cider vinegar
1 Tbsp. fig preserves
1 Tbsp. fresh thyme leaves
kosher salt and pepper
1 pinch of crushed red pepper flakes
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Directions: |
Directions:1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
2. On the prepared baking sheet toss together the pipits, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until pepitas toasted and prosciutto crips.
3. Meanwhile, in a large salad bowl, combine the kale, apples and pomegranates.
4. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When 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.
5. Pour the vinaigrette over the salad tossing to combine. Top the salad with toasted pepitas, prosciutto and feta. |
Personal
Notes: |
Personal
Notes: I've made so many kale salads and most of the time not this one. This one is special for Fall. Use any apples you have, or omit what you don't like or have. I've never used fig preserves (but, plan to this coming Fall) and probably used honey for sweetener. Prepping the kale well is key to satisfying a satisfying texture. My preference is curly kale but any kind you have. After washed, pull the kale leaves off the main stem. Chop the kale into bite size pieces to reduce the likelihood of choking. Place in a bowl and add a very small amount of olive oil and massage (removing the stress the kale has endured from the heat of August) the kale with hands to break down the fibrous.
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This recipe for Fall Harvest Honeycrisp Apple and Kale Salad is from