So can we just chat about this *perfect* fall salad? I know fall is supposed to be comfort food everything, and you’re probably rolling your eyes, asking yourself how there’s such thing as a perfect fall salad. Especially when everyone is pretty much focused on the perfect fall macaroni and cheese right about now [like, hi, 40 degree weather]… yes, I get it. But you just have to trust me on this one — hear me out.
This salad is truly packed with a perfect combination of sweet and salty, PLUS the dressing is a delicious honey-apple cider vinaigrette which is so, so good [#meltsintoputty]. The sweet comes from the dried cranberries, sliced braeburn apples, and dressing — perfectly balanced by the creamy feta cheese and salted pumpkin seeds [See! TELL ME THIS ISN’T FALL!].
ALSO! It’s texture heaven. Actually pretty much just heaven in a bowl. The best thing about massaged kale is that becomes softened enough so that it’s not at all off-putting, yet can stand to be dressed for a significant period of time without wilting. For someone who loves to take leftover kale salad for lunch, this is KEY. And I adore the crunch from the walnuts and red cabbage, plus the bite from the red onion and feta. Just everything, really [brb, licking the bowl].
This is basically a fall version of my most favorite summer kale salad ever — and you won’t go wrong with either! To add, the sous chef is obsessed with both of these salads — and for a guy who pretty much swears by meat, potatoes, and whiskey, it’s got to be pretty darn delicious.
Not to mention, it’s a pretty perfect surprise side dish for Thanksgiving. I know thanksgiving tables are basically carbs-on-turkey-on-carbs-on-turkey [vegetables can be a hard sell on turkey day, I get it…] but this seasonal, bright, texture-paradise of a salad will be so satisfying and break up the monotony of the typical dishes [#turkeydaygoals].
I foresee a glass of wine or three being served with this beauteous salad, and dinner = complete. Cheers!