Apple and Kale Salad
- From
- Halfbaked Harvest
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Makes
- 6 servings
Ingredients
| 1 | Tbsp | extra virgin olive oil | |
| 1 | Tbsp | maple syrup | |
| 1/3 | cup | sunflower seeds | |
| 1/4 | tsp | cinnamon | ground |
| 3 | oz | prosciutto | thinly sliced |
| 2 | heads | kale | shredded |
| 2 | honey crisp apples | thinly sliced | |
| 1 | pomegranate | broken down | |
| 1/2 | cup | feta cheese | crumbled |
Cider 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 | |
| kosher salt | |||
| pepper | |||
| 1 | pinch | crushed red pepper flakes |
Directions
-
Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
-
On the prepared baking sheet, toss together the subflower seeds, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the subflower seeds. Transfer to the oven and bake for 10-15 minutes or until the subflower seeds are toasted and the prosciutto is crisp.
-
Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates arils.
-
To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and crushed red pepper flakes.
-
Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted subflower seeds, prosciutto, and feta. Eat and enjoy!
Tags: side