Fall Harvest Honeycrisp Apple and Kale Salad - A huge, gorgeous salad made from the best seasonal vegetables is available. I adore the flavor combination of the shredded kale with the crisp prosciutto, pomegranate, pumpkin seeds, and sweet honeycrisp apples. This salad, which has a vinaigrette made from caramelized shallots, is certain to become a new fall favorite. Healthy, straightforward, and tasty, these dishes are ideal for chilly, crisp fall evenings.
Although fall doesn't officially begin until this Saturday, it's quite clear that I'm prepared and extremely excited. But after spending a few days in New York City this week, it became clear to me that many of you are still having summer-like weather even though it is now late September.
It was terribly muggy, rainy, and gloomy the entire time I was in the city on Monday and Tuesday. It wasn't good for my hair. And even though everything was indoors, it was absolutely good for what I was doing, but on the way home, my flight was significantly delayed. I'm unsure of my contract when departing from New York City. But the last two times I've been in the city, getting home has been a little stressful. I had to stay an additional night in the city the last time my flight was canceled. This time, my flight was delayed by more than three hours. Ugh!
I think it's reasonable to say that I'm happy to be home. Given how hectic things are here, I'm crossing my fingers for fewer trips over the coming months. I also enjoy spending this time of year at home. It's comfortable and ideal, but I simply need a few consecutive weeks in my own bed, you know?
Can you tell that my true nature is not one of a traveler? I find that when I travel more and more, I am less stressed and perhaps even accustomed to it, but I will always be a homebody at heart.
I'll stop talking about my travel now, let's talk about this salad. Fortunately, this salad is a delicious alternative no matter what time of year it is; it is a light option that yet screams autumn.
My personal favorite season for salads is the fall. I'm sure that the majority of individuals would respond that their favorite fruit is in the summer. However, I believe that nothing compares to the apples, squash, root vegetables, pumpkin, pomegranates, and figs in the fall. Considering that I love all of these ingredients, salads are a must-have in the fall.
The kale salad I'm serving today is simple to make but bursting with flavor and texture. Of course, I'm in love.
This salad has a straightforward backstory. The other week, as I was working at my desk, I realized that I hadn't shared a salad in a while. Actually, I just started cooking after opening my fridge and pantry.
My best recipes frequently come to me on the spot, and this salad was no exception. I just grab what I have on hand and start cooking when I'm lacking inspiration since sometimes overthinking can kill creativity. The majority of the time, it works out extremely well!
Roasting the pumpkin seeds (pepitas) is the first step. You can kill two birds with one stone by doing this in just ten minutes while also crisping up the prosciutto (which is honestly the strangest expression I've ever heard; I have no idea what it means).
Toss the greens, apples, pomegranates, and feta together while that's baking.
The vinaigrette is the next step. You guys too? What distinguishes this salad is the vinaigrette. It's all about the apple cider and caramelized shallots. I adore dressing the salad with the vinaigrette when it is still warm before serving.
It tastes AMAZING and gives the salad a heartier feel, which I adore in the fall and winter.
Over the past few weeks, I've now made this salad numerous times. The benefit? The next day, if you have any leftovers, they are delicious.
Since the vinaigrette has time to marinate, the flavor of the kale really improves.
Oh, and if you're wondering whether the crispy prosciutto and roasted pumpkin seeds are worth it, they definitely are. These are the ideal garnishes for a fall salad since they are crunchy, sweet, and salty.
Fall Harvest Honeycrisp Apple and Kale Salad. Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon real maple syrup
- 1/3 cup raw pepitas
- 1/4 teaspoon ground cinnamon
- 3 ounces thinly sliced prosciutto
- 2 heads kale, shredded
- 2 honey crisp apples, thinly sliced
- arils from 1 pomegranate
- 1/2 cup crumbled feta cheese
Cider Vinaigrette
- 1/3 cup extra virgin olive oil
- 1 shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fig preserves
- 1 tablespoon fresh thyme leaves
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
Instructions
- Set the oven to 350 degrees Fahrenheit. Use parchment paper to cover a baking sheet. Combine the pepitas, olive oil, maple syrup, cinnamon, and a dash of salt on the prepared baking sheet. Arrange everything in one layer. Around the pepitas, arrange the prosciutto flat. Place in the oven, and bake for 10 to 15 minutes, or until the prosciutto is crisp and the pepitas are toasted.
- In the meantime, put the kale, apples, and pomegranates in a large salad bowl.
- Making the vinaigrette, step 4. In a medium skillet over high heat, warm the olive oil. Add the shallots to the shimmering oil and sauté for 2 to 3 minutes, or until aromatic. Turn off the heat and let the food cool somewhat. Add the fig preserves, apple cider vinegar, and thyme. Add red pepper flakes, salt, and pepper for seasoning.
- After adding the vinaigrette to the salad, toss everything together. Add prosciutto, feta, and toasted pepitas to the salad's garnish. Eat and have fun!
Comments
Post a Comment