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Crispy Harvest Fall Salad with Maple Vinaigrette

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A quick, texture-rich fall salad featuring massaged kale, crisp apples, toasted pecans, and dried cranberries, all tossed in a tangy-sweet maple vinaigrette.

Ingredients

Scale
  • Kale or mixed greens (lacinato kale preferred)
  • 1 firm apple (Honeycrisp, Fuji, or Granny Smith), sliced
  • 1/4 cup dried cranberries
  • 1/2 cup pecans
  • 3 tbsp pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Remove tough stems from kale and tear leaves into bite-sized pieces.
  2. Place kale in a large bowl, add a drizzle of olive oil and a pinch of salt, and massage with hands for 2 minutes until tender.
  3. Toast pecans in a dry skillet over medium heat for 3-5 minutes, shaking frequently, until golden and fragrant. Remove from pan to cool.
  4. Slice apples into thin half-moons or small cubes.
  5. In a small bowl or jar, whisk together maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
  6. Slowly drizzle in olive oil while whisking vigorously until the dressing is emulsified.
  7. Add apples, dried cranberries, and cooled toasted pecans to the massaged kale.
  8. Drizzle vinaigrette over the salad just before serving and toss gently to coat evenly.

Notes

Massage the kale thoroughly to break down fibers and reduce bitterness. Toast nuts carefully as they burn easily. Store components separately for meal prep to maintain crunch. Use 100% pure maple syrup, not pancake syrup.

Nutrition

Keywords: fall salad, maple vinaigrette, kale salad, healthy lunch, meal prep, gluten-free, dairy-free, quick recipes

Find it online: https://lindabake.com/crispy-harvest-fall-salad-with-maple-vinaigrette-5-easy-ingredients/