Roasted Apple and Kale Salad

RECIPE

Spring and summer are not the only seasons to make delicious salads in.  

Fall is full of delicious produce to create a fresh and unique salad. 

This salad uses my favorite fall fruit, the apple.

There are many different varieties of apples, but my favorites are Honeycrisp or Granny Smith. They are both firm and slightly tart. When roasted- these apples don’t turn to complete mush, so they hold their own with the crunchy kale in this salad. Kale is a hearty green that has a fairly long refrigeration life. There are many different varieties of kale, but for this particular salad, I like using the most common one, the curly leaf. It is inexpensive, found in almost every grocery store, and delicious! 

Cotija cheese is mild Mexican cheese, similar to feta. I like the salty taste and crumbly texture to complement the apples. If you are feeling adventurous, a mild bleu cheese would taste great too! If you are unable to find Cotija and are not a fan of bleu cheese, feta would work just fine. Pepitas are also known as pumpkin seeds. They are a nutritious addition to any salad. If you can’t find pepitas, any nut will be delicious. 

A Few Notes About This Recipe:

I would recommend a cheese grater to shred the carrot. The carrot adds a nice dash of color and additional vitamins to the salad. When creating this recipe, I decided at the last minute to put a dash of cayenne pepper on the apples, and I love it!  Just a little heat to compliment the sweetness (but this is completely optional). The same goes for the vinaigrette- if you know that cayenne pepper is a trigger for your acid reflux, just omit it from the recipe.

 

[[ recipeID=recipe-9l95u9equ, title=Roasted Apple and Kale Salad ]]

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Roasted Apple and Kale Salad

Servings: 2

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

Roasted Apple and Kale Salad

  • One bunch of Kale
  • 1 Honeycrisp or Granny Smith Apple
  • ⅓ cup Cotija Cheese
  • ½ carrot
  • ¼ cup toasted pepitas 
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ cup brown sugar
  • ⅛ teaspoon cayenne (optional)

Apple, Ginger, and Turmeric Vinaigrette

  • ¼ cup apple cider vinegar
  • ¼ cup rice wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon grated ginger
  • ½ teaspoon turmeric 
  • ⅛ teaspoon cayenne pepper (optional)
  • ⅓ cup honey
  • Salt and Pepper

Instructions

  1. Preheat the oven to 375 F.  
  2. Slice the apples with the skin on. Put the sliced apples onto a baking sheet and season with cinnamon, nutmeg, ginger, brown sugar, and cayenne pepper.  
  3. Roast the apples for 10-15 minutes, or until just fork tender, set aside.  
  4. While the apples are roasting, lightly toast the pepitas in a saute pan for approximately 2-5 minutes. You will start to see little drops of oil forming on the seeds and they will toast to a nice golden brown. Once they start browning, they cook fast (caution: the seeds will keep toasting even when the stove has been turned off). 
  5. Shred the carrot (a cheese grater is recommended).  
  6. Cut the leaves of the kale off of the stem. Once you have completed that, take the kale in one hand and bunch it all together tightly. Then take a knife and cut it into thin strips, similar to julienne. Repeat this as many times as necessary.  
  7. For the dressing just combine all the ingredients. There will be plenty of dressing left over for future salads.  
  8. When building your salad start with the kale, then with the carrot shreds right on top. Then put the apples on the greens, either still warm or cold, whichever you prefer. 
  9. Next, sprinkle with the cotija cheese and pepitas.  
  10. Lastly, drizzle some of the dressing right on top! Enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 2

Amount Per Serving
Calories 433
% Daily Value*
Total Fat 22.8g 35%
Saturated Fat 2.4g 12%
Trans Fat 0g
Sodium 329.2mg 13%
Total Carbohydrate 56.2g 18%
Dietary Fiber 7.5g 30%
Sugars 46.4g
Protein 14.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Difficulty level: 2


*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment)


Nutrition Analysis includes Apple, Ginger, and Turmeric Vinaigrette.