A vibrant autumn salad featuring massaged kale tossed with jewel-like pomegranate seeds, toasted nuts, and a warm spice vinaigrette. This nutrient-packed salad celebrates fall flavors with cinnamon, nutmeg, and maple for a cozy seasonal dish.
Recipe Details
Ingredients
- 300g curly kale, stems removed, leaves chopped
- 1 large pomegranate, seeds removed
- 100g walnuts, roughly chopped
- 80g dried cranberries
- 120g goat cheese, crumbled
- 1 large Honeycrisp apple, thinly sliced
- 90ml extra virgin olive oil
- 45ml apple cider vinegar
- 30ml pure maple syrup
- 10ml Dijon mustard
- 2.5ml ground cinnamon
- 1ml ground nutmeg
- 1ml ground ginger
- 1 clove garlic, minced
- 15ml fresh lemon juice
- to taste salt
- to taste black pepper
Instructions
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Remove tough stems from 300g curly kale and chop leaves into bite-sized pieces. Place in a large salad bowl.
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Drizzle kale with 15ml (1 tbsp) 90ml extra virgin olive oil and a pinch of to taste salt. Massage leaves with your hands for 2-3 minutes until they soften and darken in color.
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Toast 100g walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Let cool and roughly chop.
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For the dressing, whisk together 45ml apple cider vinegar, 30ml pure maple syrup, 10ml Dijon mustard, 2.5ml ground cinnamon, 1ml ground nutmeg, 1ml ground ginger, and 1 clove garlic in a small bowl.
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Slowly drizzle in remaining 90ml extra virgin olive oil while whisking to emulsify. Season with to taste salt and to taste black pepper.
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Toss 1 large Honeycrisp apple slices with 15ml fresh lemon juice to prevent browning.
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Add 1 large pomegranate seeds, toasted walnuts, 80g dried cranberries, and apple slices to the massaged kale.
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Pour dressing over salad and toss gently to combine. Let stand for 10 minutes to allow flavors to meld.
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Just before serving, add 120g goat cheese crumbles and toss lightly. Adjust seasoning if needed.
Tips
Kale Preparation: Massaging kale with oil and salt breaks down the tough fibers, making it more tender and digestible. Don't skip this step.
Pomegranate Seeds: To easily remove seeds, cut pomegranate in half and hold cut-side down over a bowl. Tap the back with a spoon - seeds will fall out.
Apple Choice: Honeycrisp apples stay crisp and sweet, but Granny Smith or Gala work well too. Cut just before serving to prevent browning.
Make-Ahead: Salad can be dressed up to 2 hours ahead - kale actually improves as it marinates. Add goat cheese just before serving.
Spice Balance: The warm spices should be subtle - they complement rather than overpower the fresh ingredients. Adjust to taste.
Nut Variations: Pecans, almonds, or pumpkin seeds can replace walnuts. Toasting any nuts enhances their flavor and adds crunch.
Seasonal Additions: In deep autumn, try roasted butternut squash cubes or pear slices instead of apple for variety.