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
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
Notes
Adapted from TheModernProper
Food Styling and Photography by Sierra Buchholz
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