Nutty Harvest Honeycrisp Kale Salad Recipe
A vibrant and flavorful Nutty Harvest Honeycrisp Kale Salad featuring smoky honey pepita clusters, sweet and spicy toasted pecans, thinly sliced Honeycrisp apples, sharp white cheddar, and a zesty cinnamon shallot vinaigrette. This salad is packed with texture and balanced sweetness, perfect for a nutritious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Smoky Honey Pepita Clusters
- 1/2 cup pepitas
- 1/2 tablespoon coconut oil
- 2 to 3 tablespoons honey
- 1/4 teaspoon smoked paprika
- Pinch of salt
Sweet and Spicy Toasted Pecans
- 1/2 cup pecans
- 1 1/2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground nutmeg
Cinnamon Shallot Vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 shallot, diced
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Salad
- 4 to 6 cups chopped Tuscan kale
- 2 Honeycrisp apples, thinly sliced
- 3 ounces freshly grated sharp white cheddar cheese
Instructions
- Prepare smoky honey pepita clusters: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, smoked paprika, and salt until well coated. Spread the pepitas on the baking sheet, keeping them clustered. Bake for 10 to 15 minutes until golden, stirring gently halfway through. Remove and let cool completely, then break into clusters.
- Make sweet and spicy toasted pecans: Heat a nonstick skillet over low heat and toast the pecans, stirring frequently until fragrant. Add the honey, red pepper flakes, and ground nutmeg, stirring for a few minutes as the honey bubbles and coats the pecans. Transfer to parchment paper and cool completely.
- Whisk cinnamon shallot vinaigrette: In a bowl, combine red wine vinegar, honey, Dijon mustard, diced shallot, minced garlic, ground cinnamon, salt, and pepper. Whisk in olive oil gradually until emulsified. Refrigerate if not using immediately.
- Massage kale: Place the chopped kale in a large bowl. Add about one tablespoon of the vinaigrette and massage the kale with your hands for a few minutes until it softens. Season with salt and pepper if desired, then let it sit for 5 to 10 minutes to absorb flavors.
- Assemble salad: Add the thinly sliced Honeycrisp apples, grated sharp white cheddar, toasted pecans, and honey pepita clusters to the massaged kale. Toss everything together gently to combine well. Serve with extra cinnamon shallot vinaigrette on the side.
Notes
- For best flavor, let the kale rest after massaging to soften and absorb the dressing.
- You can prepare the pepita clusters and pecans in advance and store them in airtight containers.
- Adjust honey amount in vinaigrette and nut clusters to taste depending on desired sweetness.
- Use Tuscan kale (also called Lacinato or dinosaur kale) for a tender texture and deep color.
- Feel free to substitute sharp white cheddar with a different cheese like Parmesan or goat cheese as preferred.
