| Prep Time | 25 minutes |
| Servings |
people
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Ingredients
Fall Harvest Kale Salad
- 8 cups kale firmly packed and de-veined, torn into pieces
- 2 Braeburn apples cored, thinly sliced
- 1/2 medium red onion diced
- 1/3 cup red cabbage thinly sliced
- 1/3 cup walnuts chopped
- 1/4 cup dried cranberries
- 5 oz. fresh feta cheese crumbled
- 3 tablespoons salted pumpkin seeds
Honey-Apple Cider Vinaigrette
- 1/3 cup olive oil
- 1/4 cup apple cider vineagr
- 2 tablespoons honey
- 2 tablespoon dijon mustard
- 1 tablespoon shallot minced
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
Ingredients
Fall Harvest Kale Salad
Honey-Apple Cider Vinaigrette
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Instructions
Fall Harvest Kale Salad
- Place the torn (and rinsed) kale in a large bowl. Using your hands, massage the kale for three minutes until the kale is tender and bright green.
- To the bowl, add the sliced Braeburn apples, diced red onion, sliced red cabbage, chopped walnuts, dried cranberries, feta cheese, and salted pumpkin seeds. Toss until ingredients are evenly distributed.
Honey-Apple Cider Vinaigrette
- In a measuring cup, whisk together the olive oil, apple cider vinegar, honey, dijon mustard, minced shallot, minced garlic, salt, and pepper.
- Dress the salad with desired amount of dressing (can be served when dressed immediately; recommended time is to dress 15 minutes prior to serving). Enjoy!
Recipe Notes
Some may choose a dry or sweet white to pair with this salad, but since it's fall, we're turning to delicious pinot noir. Our wine choice? The 2015 Fowles Wine Farm to Table Pinot Noir -- a lighter bodied red with notes of ripe red fruit and a silky, lingering finish, this is a perfect wine to enjoy with our Fall Harvest Kale Salad. Cheers!
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