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Kale Salad with Apples, Goat Cheese, and Pumpkin Seed Clusters Recipe

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This vibrant Kale Salad with Apples and Pumpkin Seed Clusters combines hearty Tuscan kale with crisp sweetango or honeycrisp apples, tangy goat cheese, and crunchy cinnamon-cayenne pumpkin seed clusters. Tossed in a flavorful apple cider-based dressing and massaged to tender perfection, this salad offers a refreshing balance of textures and tastes, perfect for a healthy lunch or a festive side dish.

Ingredients

Salad

  • 2 bunches Tuscan kale, stemmed and finely chopped
  • 2 Stemilt sweetango or honeycrisp apples, cut into matchsticks
  • 4 ounces goat cheese, crumbled

Pumpkin Seed Clusters

  • 3/4 cup pumpkin seeds
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper

Dressing

  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons apple cider or apple juice
  • 2 tablespoons unfiltered apple cider vinegar
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. Prepare for pumpkin seed clusters: Line a large plate with parchment paper to cool and set aside. This will be used to cool the caramelized pumpkin seeds once cooked.
  2. Toast pumpkin seeds: Heat a dry pan over medium-high heat and add the pumpkin seeds. Stir constantly for about 5 minutes until the seeds are toasted and fragrant. Remove from the skillet and set aside.
  3. Make caramelized pumpkin seed clusters: In the same skillet, add the sugar and cook over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula. Cook until the sugar melts evenly and turns light brown, about 2 to 3 minutes. Return the toasted pumpkin seeds to the pan, then add the ground cinnamon and cayenne pepper. Stir well to coat the seeds. Pour the mixture onto the prepared parchment-lined plate. Allow to cool until just manageable, then break the hardened caramelized mixture into clusters.
  4. Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider or juice, unfiltered apple cider vinegar, mayonnaise, honey, ground cinnamon, sea salt, and freshly cracked black pepper until smooth and fully combined.
  5. Massage the kale: Place the chopped Tuscan kale in a large bowl and pour about half (½ cup) of the dressing over it. Using clean hands, squeeze and massage the kale gently but firmly to distribute the dressing evenly and tenderize the leaves. Add more dressing as necessary until kale is well coated and tender.
  6. Assemble the salad: Top the massaged kale with the apple matchsticks, crumbled goat cheese, and pumpkin seed clusters for crunch and sweetness. Serve immediately for best texture.

Notes

  • Massaging the kale is crucial to soften its tough fibers and improve digestibility.
  • Use unfiltered apple cider vinegar for a more robust flavor in the dressing.
  • Adjust cayenne pepper in pumpkin seed clusters to control the spiciness to your preference.
  • Toasting pumpkin seeds enhances their nutty flavor before caramelizing.
  • Serve this salad fresh, as the clusters may lose their crunch if left too long.

Find it online: https://marthatasty.com/kale-salad-with-apples-goat-cheese-and-pumpkin-seed-clusters-recipe/