This is the harvest salad of my dreams. I’m not kidding – it’s so good I actually dream about it sometimes! About 8 months ago, hubby and I met some friends for dinner on a chilly Saturday night. I don’t know why I desperately needed a salad. Probably because I was still in the thick of my I’m-going-to-eat-a-salad-each-day resolution. But I ordered this delicious Tuscan kale salad. I was a little unsure about it; I won’t lie. It talked about charred grapes and texturally that sounded a little unappealing to me. But what came to the table was this leafy kale salad loaded with an umami-laden parmesan vinaigrette with crunchy roasted pistachios, hints of honey, grated garlic, crisp apples, and crunchy breadcrumbs. I devoured the entire bowl. And then I sat on this salad for approximately 243 days, making it over and over again until I could make it just like the restaurant’s version. But also until it was acceptable to use all of fall’s produce to make this fall-inspired crisp apple kale salad.
Ingredients for Honeycrisp Kale Salad:
Tuscan Kale: Make sure to give the kale leaves a good wash before using them. If you aren’t a fan of Tuscan kale, you can use curly kale as well. I usually remove the stems and then chop the kale for the salad. Massage the kale with a couple of tablespoons of the prepared dressing to help break it down and make it more tender before serving it.Panko breadcrumbs: I love making my own garlic breadcrumbs for the salad! I use panko and a hint of garlic salt. that way, the garlic flavor isn’t overpowering but still adds something to the overall salad.Grapes: Toss the grapes with a drizzle of oil and a pinch of kosher salt and black pepper. Then we’ll char them on a grill pan or in a skillet for 2-3 minutes until they’re slightly blistered and bursting.Honeycrisp Apples: Thinly slice the apples on a mandoline or with a sharp knife. You can also cut them into matchsticks if you like. If you aren’t a fan of the Honeycrisp variety, feel free to swap it for Pink Lady apples or any other variety that you like to eat.Parmesan Cheese: The parmesan cheese plays a double role here. We’ll grate and add it to the parmesan vinaigrette, but we’ll also dice it into fine cubes and add it to the salad. You won’t believe the spectacular combo that is parm and apples!Pistachios: I love how pistachios totally elevate this salad. If you aren’t a fan or are looking for a more economical option, you can swap them for sunflower, almonds, or pepitas (aka pumpkin seeds.) For an even more delicious fall flavor, use pecans!Red Wine Vinegar: Red wine vinegar gives the dressing a delicious, deep flavor. You can swap it for apple cider vinegar if that’s what you have on hand. White wine vinegar will also work however it does make the dressing a bit lighter in flavor.Extra Virgin Olive Oil: Since we aren’t cooking the vinaigrette, I suggest using good quality olive oil for the dressing. This will be the main ‘fat’ for the salad dressing. A vinaigrette is an emulsification of oil and vinegar by a third ingredient.Dijon Mustard: adds flavor and is an emulsifier that encourages both the oil and vinegar to stay homogenous. You’ll need a couple of teaspoons for this recipe.Garlic: Grated garlic adds just a hint of garlic flavor to the parmesan vinaigretteHoney: A drizzle of honey sweetens the vinaigrette. Feel free to swap it with real maple syrup if you’d like.
How to make a killer honeycrisp kale salad:
If you like this recipe, you might also like:
Autumn Crisp Apple Sweet Potato SaladPearl Couscous Salad with Roasted Butternut Squash Autumn Harvest Salad with Sweet Dijon VinaigretteStuffed Butternut Squash with Curried Couscous SaladCrunchy Parmesan Toasted Bread Kale Caesar Salad
Other ways to use fresh apples in the fall:
Fresh Apple CiderMaple Honeycrisp Apple FrittersQuick Warm Cinnamon ApplesCaramel Apple Cinnamon Rolls
make ahead: What I love about this recipe is that you can prepare almost all of the steps (except marinating the kale w/ dressing and tossing the salad) ahead of time. That way, you can serve this for a quick desk lunch in minutes.
