Go Back
Print

Autumn Kale Harvest Salad with Apple Cider Vinaigrette

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A vibrant and nutritious salad combining kale, apples, pomegranate, and candied almonds, dressed with a tangy apple cider vinaigrette perfect for fall.

Ingredients

Main ingredients

  • 2 bunches Lacinato kale (stems removed, thinly sliced)
  • 2 cups baby arugula
  • 1 large Honeycrisp apple (thinly sliced)
  • 1/2 cup pomegranate arils
  • 1/2 cup slivered almonds
  • 2 tablespoons maple syrup (for candied almonds)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and pepper to taste Salt and pepper (to taste)

Instructions 

  • Toast slivered almonds with 2 tbsp maple syrup in a skillet until golden; cool.
  • Massage kale with olive oil and salt until tender, about 2-3 minutes.
  • Add arugula, sliced apples, pomegranate arils, and cooled candied almonds to the kale.
  • Whisk olive oil, apple cider vinegar, Dijon mustard, and maple syrup to make the vinaigrette.
  • Pour dressing over the salad and toss to combine before serving.

Notes

For extra crunch, add more almonds or seeds.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: apple, Fall, Kale