Fall Kale Salad
This fall kale salad pairs crisp apples, tangy feta, and sweet golden raisins with crunchy maple-roasted pepitas. This seasonal salad is nourishing and delicious!
Equipment
- Immersion blender
Ingredients
Maple Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1½ tablespoons maple syrup
- ½ teaspoon dijon mustard
- ⅛ teaspoon kosher salt
Maple Chili Pepitas:
- ¼ cup pepitas
- 2 teaspoons maple syrup
- 1 teaspoon brown sugar
- ¼ teaspoon chili powder
For the kale salad:
- 6 cups loosely packed torn kale ribs removed
- ¼ teaspoon olive oil
- ¾ cup feta cheese
- 1 honey crisp apple thinly sliced
- ½ cup golden raisins
- 1 cup shredded, chopped cabbage
- Maple pepitas (recipe above)
Instructions
Make the pepitas:
- Preheat oven to 300 degrees Fahrenheit. In a small bowl, combine the pepitas, 2 teaspoon of maple syrup, 1 teaspoon of brown sugar, and ¼ teaspoon of chili powder. Stir to combine.
- Cover a sheet pan with parchment paper then dump the pepita mixture onto it. Spread it so it’s not in a pile, but all the pepitas are touching each other. Bake in the oven for 25 minutes.
- Remove from the oven and let cool completely. Break the pepitas into pieces.
Make the vinaigrette:
- In a liquid measuring cup, combine the olive oil, vinegar, maple syrup, dijon mustard, and salt. Use an immersion blender to blend until thick and emulsified.
Assemble the salad:
- In a large bowl, add the kale leaves. Add the olive oil and use clean hands to gently massage the oil into the kale.
- Add the feta cheese, sliced apples, golden raisins, shredded cabbage, and maple chili pepitas. Drizzle the maple dressing onto the salad and toss until evenly dispersed.
- Serve immediately.
Nutrition
Calories: 348kcalCarbohydrates: 33gProtein: 7gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 25mgSodium: 427mgPotassium: 408mgFiber: 4gSugar: 24gVitamin A: 3345IUVitamin C: 39mgCalcium: 254mgIron: 2mg
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