Fall Harvest Apple Kale Salad

This crunchy and healthy kale salad is loaded with seasonal fall produce: the perfect hearty side dish or lunch.

Fall Harvest Apple Kale Salad

INGREDIENTS

SALAD:

• 1 medium Gala apple
• 1 medium Honeycrisp apple
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1 cup chopped pecans
• 1 cup chopped walnuts
• 2 large bunches curly kale (about 1 lb. each)
• 1/2 medium red onion
• 1/2 cup dried cranberries
• 1/4 cup shelled pumpkin seeds, toasted if desired

DAIRY-FREE LEMON-GARLIC DRESSING:

• 3 cloves garlic, minced
• 1 cup vegan mayonnaise
• 1/2 cup unsweetened almond milk
• 1 tsp freshly squeezed lemon juice
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

INSTRUCTIONS

TO ROAST APPLES + NUTS:

• Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Halve, core, and thinly slice 1 medium Gala and 1 medium Honeycrisp apple (no need to peel). Place in a medium bowl. Add 1/4 cup maple syrup, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice. Stir and toss until the apples are fully coated.
• Transfer to one half of the baking sheet and arrange into an even layer. Place 1 cup chopped pecans and 1 cup walnuts on the other half of the baking sheet and arrange into an even layer. 
• Bake until the nuts are browned and fragrant, and the apples are golden and tender but still a bit crisp, 15 to 20 minutes. Set aside to cool while you make the dressing.

TO MAKE DRESSING:

• Mince 3 garlic cloves and place in a large jar or medium bowl. Add 1 cup vegan mayonnaise, 1/2 cup unsweetened almond milk, 1 teaspoon lemon juice, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Seal the jar and shake or whisk together until smooth and creamy. Refrigerate until ready to use.

TO MAKE SALAD:

• Strip the leaves from 2 large bunches kale and discard the stems. Coarsely chop the leaves. Thinly slice 1/2 medium red onion (scant 1 cup). Place the kale and onion in a large bowl. Add the roasted apples, pecans, walnuts, 1/2 cup dried cranberries, and 1/4 cup pumpkin seeds.
• Drizzle with the dressing when ready to serve and toss to combine.
• Bon Appetit!

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