Seasons Recipes

Fall Apple & Kale Salad with Maple Nut Crunch

Fall Apple & Kale Salad with Maple Nut Crunch
makes 2 large entree salads or 4 side salads


Maple Nut Crunch: 

1/3 cup pepitas or pumpkin seeds

1/3 cup pecans, chopped 

2 tablespoons sunflower seeds 

2 tablespoons maple syrup 

1/4 teaspoon cinnamon 

1/8 teaspoon nutmeg 

1 bunch kale, stems removed and chopped 

3 each thick slices bacon, cooked and chopped 

2 each apple, cored and sliced 

1/2 cup bleu cheese, crumbled 

1/2 cup dried cranberries 

1/8 cup Red Apple Infused Balsamic Vinegar 

1/4 cup Roasted Walnut Oil 


Preheat oven to 350°F. 

Combine pepitas, pecans, sunflower seeds, maple syrup, cinnamon, and nutmeg in a large bowl and toss to coat. Scrape mixture onto a parchment-lined baking sheet, place in the oven and bake until crisp, 10-12 minutes. Remove from the oven and set aside to cool. 

Combine kale, bacon, cheese, apples, cranberries, and maple nut crunch in a large bowl. In a separate bowl, whisk together vinegar and oil. Drizzle vinaigrette over the salad right before serving. 

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