Fall Kale Salad
Fall greens with a creamy apple cider vinegar dressing! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 6
Calories: 196kcal
Equipment
- Large Bowl
Ingredients
Kale Salad
- 2 bunches kale* toscano if available
- 2 apple* cut into matchsticks or thin slices
- 4 oz crumbly cheese feta, chevre, goat, etc
Creamy Apple Cider Dressing
- ¾ cup olive oil
- ¼ cup apple cider*
- ¼ cup apple cider vinegar
- 1 tbsp mayonnaise
- 1 tbsp honey*
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
Pumpkin Seed Clusters
- ¾ cup pumpkin* seeds
- ½ tsp ground cinnamon
- ¼ tsp cayenne
- 1 tsp vegetable oil
- 1 tbsp sugar
Instructions
- In a small bowl toss all ingredients for the pumpkin seed clusters together. Set a small sauce pan over medium high heat and add the mixture. Heat, tossing constantly until the sugar starts to melt, about 3-4 minutes
- Turn the heat to medium or medium-low. Continue to toss the mixture until all the sugar is melted and the pumpkin seeds are lightly toasted. About 1-3 minutes longer. Turn over onto a piece of parchment or wax paper. Let cool completely and break into large chunks
- In a small bowl add all ingredients for the dressing and whisk together until smooth. Set aside or make ahead
- To assemble salad, toss the kale in ½ cup of the dressing. Use more dressing if the salad seems too dry. Using your hands, squeeze or “massage” the kale for 3-4 minutes while dressing it. This will make the kale more tender. Top with apple matchsticks, crumbled cheese and sweet pumpkin seed clusters
Video
Nutrition
Calories: 196kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 297mg | Potassium: 360mg | Fiber: 2g | Sugar: 13g | Vitamin A: 4592IU | Vitamin C: 55mg | Calcium: 99mg | Iron: 2mg