Here’s a beautiful, tasty and healthy salad to serve with your holiday meal! This Harvest Apple & Kale salad is not any ordinary salad! It’s sure to impress everyone at your holiday table!
My favorite green these days is crunchy Tuscan Kale which is perfect in this Harvest Apple & Kale salad based on a recipe in the new cookbook, “Super Simple” by @halfbakedharvest!
Actually, every autumn Tieghan, the creator of Half Baked Harvest, creates a new Harvest salad, and given my limited ingredients on this day, I merged two past recipes to make this one! I think Tieghan would approve!
This makes a delicious entree – crunchy kale, topped with sweet apple & pecans, with salty feta & prosciutto on top! Perfect for detoxing all of those holiday treats!
Harvest Apple & Kale Salad
Course: SaladsDifficulty: Easy4
servings15
minutes20
minutes35
minutesHarvest Apple & Kale Salad is perfect for detoxing all of those holiday treats! Crunchy kale, topped with sweet apple & pecans, with salty feta & prosciutto on top!
Ingredients
- Salad
1 cup raw pecans – halved
1 tbsp extra virgin olive oil
3 tbsp pure maple syrup
1/2 tsp ground cinnamon
2 bunches Tuscan kale – stems removed & chopped
2 Gala or Honeycrisp apples – thinly sliced
1/2 cup dried cranberries or pomegranate seeds
3 oz. thinly sliced prosciutto
1/2 cup crumbled feta cheese
- Vinaigrette
1/3 cup extra virgin olive oil
1 shallot – thinly sliced
2 tbsp apple cider vinegar
1 tbsp fig preserves
1 tbsp fresh thyme leaves
1 pinch crushed red pepper flakes
Kosher salt & pepper to taste
Directions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper – set aside.
- In a small bowl, mix together olive oil, maple syrup, cinnamon & salt. Add pecans & toss well. Spread pecans in a single layer on the baking sheet. Lay the prosciutto flat around the pecans. Transfer to oven & bake 10 – 15 minutes, until pecans are toasted & prosciutto is crisp.
- Meanwhile, in a large salad bowl, combine kale, apple, & dried cranberries.
- To make the vinaigrette, heat olive oil over Medium-High heat. Add shallots & cook until fragrant – 2-3 minutes. Remove pan from heat, and let shallots cool slightly. Then add apple cider vinegar, fig preserves & thyme. Season with salt, pepper & crushed red pepper flakes to taste.
- Pour vinaigrette over the salad, tossing to combine. Sprinkle with pecans, feta, and crumbled prosciutto. Enjoy!
