Nutty Harvest Honeycrisp Kale Salad Recipe
This Nutty Harvest Honeycrisp Kale Salad combines crunchy smoky pepita clusters, sweet and spicy toasted pecans, and a vibrant cinnamon shallot vinaigrette. Tossed with tender massaged kale, crisp Honeycrisp apple slices, and sharp white cheddar cheese, this fresh, flavorful salad is perfect for autumn gatherings or a nutritious meal packed with contrasting textures and sweet-savory flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
Smoky Honey Pepita Clusters
- 1/2 cup pepitas
- 1/2 tablespoon coconut oil
- 2 to 3 tablespoons honey
- 1/4 teaspoon smoked paprika
- Pinch of salt
Sweet and Spicy Toasted Pecans
- 1/2 cup pecans
- 1 1/2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground nutmeg
Cinnamon Shallot Vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 shallot, diced
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Salad Base and Garnishes
- 4 to 6 cups chopped Tuscan kale
- 2 Honeycrisp apples, thinly sliced
- 3 ounces freshly grated sharp white cheddar cheese
Instructions
- Preheat and Prepare Pepitas: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Make Honey Mixture for Pepitas: Microwave the coconut oil and honey together in a microwave-safe bowl for about 30 seconds until melted and combined. This warm mixture will help coat the pepitas evenly.
- Coat and Bake Pepitas: In a large bowl, toss the pepitas with the honey-coconut oil mixture, smoked paprika, and a pinch of salt. Spread the mixture onto the prepared baking sheet, smoothing it out but keeping clusters intact so they can be broken apart once baked.
- Bake Pepita Clusters: Bake the pepitas for 10 to 15 minutes until golden and fragrant. Remove from oven and gently toss to break clusters lightly, then allow them to cool completely to harden.
- Toast and Flavor Pecans: Heat pecans in a nonstick skillet over low heat, stirring often to toast them evenly without burning. Once fragrant and warm, stir in honey, red pepper flakes, and ground nutmeg. Let the honey bubble and coat the pecans for a few minutes, then transfer the pecans to parchment paper to cool completely.
- Prepare Cinnamon Shallot Vinaigrette: In a bowl, whisk together red wine vinegar, honey, Dijon mustard, diced shallot, minced garlic, ground cinnamon, salt, and pepper. Slowly whisk in the olive oil until the dressing is emulsified. This vinaigrette can be stored in the fridge for several days.
- Massage the Kale: Place chopped Tuscan kale in a large bowl and add about one tablespoon of the vinaigrette. Massage the kale with your hands to soften the leaves and enhance flavor absorption. Let it sit for 5 to 10 minutes. Season with salt and pepper as desired.
- Assemble the Salad: Add thinly sliced Honeycrisp apples, freshly grated sharp white cheddar cheese, cooled honey pepita clusters, and sweet and spicy toasted pecans to the massaged kale. Toss everything well to distribute ingredients evenly.
- Serve: Serve the salad with extra cinnamon shallot vinaigrette on the side or drizzled on top as preferred for added flavor and moisture.
Notes
- Honeycrisps add a crisp, sweet-tart flavor that contrasts beautifully with the earthy kale.
- Massaging the kale softens the leaves, making the salad more tender and less bitter.
- Adjust the amount of red pepper flakes in the pecans to control the spice level.
- The smoky paprika in the pepita clusters adds depth and warmth to the salad’s flavor profile.
- This salad can be prepared ahead by making the nuts and dressing in advance; assemble just before serving to keep apples crisp.
Keywords: kale salad, honeycrisp apple, pepita clusters, toasted pecans, cinnamon shallot vinaigrette, fall salad, healthy, crunchy salad