Autumn Kale Harvest Salad with Apple Cider Vinaigrette
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. It's healthy, simple, and the perfect Thanksgiving salad!
Servings 3 large salads or 6 side salads
Ingredients
For the salad
- 2 bunches Lacinato kale stems removed and thinly sliced
- 2 cups baby arugula optional
- 1 honeycrisp apple 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
Instructions
- 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!2 bunches Lacinato kale
- 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.½ cup slivered almonds, 2 tablespoons maple syrup
- For the dressing: whisk together all of the ingredients until well-emulsified. Taste and adjust seasonings as desired.¼ cup extra-virgin olive oil, ¼ cup apple cider vinegar, 1 tablespoon tahini, 1 garlic clove, ¼ teaspoon salt, ¼ teaspoon dried thyme, Freshly ground pepper, 2 teaspoons maple syrup
- To assemble: Add the arugula, sliced apples, pomegranate seeds, and caramelized almonds to the kale. Drizzle with dressing (start with about half), toss, and add more to taste.2 cups baby arugula, 1 honeycrisp apple, ½ cup pomegranate seeds
- It can be refrigerated, before or after adding the dressing, until you’re ready to serve.
Notes
The recipe can be scaled up or down depending on how many people you're serving.
