This Autumn Kale Harvest Salad brings together the best of fall’s produce into a beautiful salad. It’s made with thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette.
- 2 bunches Lacinato kale, stems removed and thinly sliced
- 2 cups baby arugula, optional
- 1 Honeycrisp apple, thinly sliced
- ½ cup pomegranate seeds
- ½ cup slivered almonds
- 2 tablespoons maple syrup
For the dressing
- ¼ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon tahini, can substitute dijon mustard
- 1 garlic clove, grated
- 2 teaspoons maple syrup
- ¼ teaspoon salt, or to taste
- ¼ teaspoon dried thyme
- Freshly ground pepper, to taste
Prep your kale: strip off the kale stems. Chop the kale finely, and then wash and dry well. Add to your salad bowl, and massage the chopped kale with a little olive oil and a pinch of salt. Rub well with your fingers until the leaves darken and soften. Don’t skip this step! It makes the whole salad better!
For the caramelized almonds: add the almond slices to a sauté pan over medium-low heat. Toast the almond until golden brown, stirring every few minutes. Add the maple syrup and stir to coat. Cook for another two minutes, stirring frequently. Turn off the heat, sprinkle with a pinch of salt, and allow to cool completely.
For the dressing: whisk together all of the ingredients until well-emulsified. Taste and adjust seasonings as desired.
To assemble: Add the sliced apples, pomegranate seeds, and caramelized almonds. Drizzle with dressing (start with about half), toss, and add more to taste.
It can be refrigerated, before or after adding the dressing, until you’re ready to serve.
The recipe can be scaled up or down depending on how many people you’re serving.
Keywords: thanksgiving, autumn, salad, kale salad, pomegranate