If you are looking for a beautiful, tasty, and healthy salad to serve this Thanksgiving, look no further than this recipe from Tieghan Gerard.
Here’s what she has to say about this honey crisp apple and kale salad…
“All the best produce that fall has to offer combined into one big beautiful salad. I could not love this combo of shredded kale, sweet honey crisp apples, pomegranate, pumpkin seeds, and crispy prosciutto more. Tossed with a caramelized shallot vinaigrette, this salad is sure to become a fall staple.”
Enough said…here’s the recipe
Fall Harvest Honeycrisp and Kale Salad
(from Half-Baked Harvest Blog,Tieghan Gerard) Blog)
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon real maple syrup
1/3 cup raw pepitas
¼ teaspoon ground cinnamon
3 ounces thinly sliced prosciutto
2 heads kale, shredded
2 honey crisp apples, thinly sliced
arils from 1 pomegranate
½ 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
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. On the prepared baking sheet, toss together the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp.
3. Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates.
4. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme to combine. Season with salt, pepper, and crushed red pepper flakes.
5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted pepitas, prosciutto, and feta.
