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Crisp Autumn Harvest Salad with Easy Maple Cider Vinaigrette

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A simple, honest fall salad featuring crisp apples, toasted pecans, dried cranberries, and a ridiculously easy two-ingredient dressing made with apple cider and maple syrup. Ready in 15 minutes, it’s perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 large bunch curly kale, stems removed and leaves chopped into bite-sized pieces (about 6 cups)
  • 2 medium crisp apples (Honeycrisp or Fuji), thinly sliced
  • 1/2 cup dried cranberries (unsweetened or lightly sweetened)
  • 1/2 cup toasted pecans, roughly chopped
  • 1/3 cup crumbled feta cheese (optional)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup apple cider (fresh, unfiltered preferred)
  • 3 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper, freshly ground

Instructions

  1. Prepare the kale: Wash kale thoroughly. Remove tough stems by holding the leaf at the base and running fingers up the stem. Stack leaves, roll up like a cigar, and slice crosswise into thin ribbons (chiffonade). Place in a large bowl.
  2. Massage the kale: Drizzle about 1 teaspoon olive oil over the kale and add a pinch of salt. Using your hands, grab handfuls of kale and squeeze, rub, and massage for 2-3 minutes until the kale softens and darkens in color.
  3. Toast the pecans: Place chopped pecans in a small dry skillet over medium heat. Shake the pan occasionally and toast for 3-4 minutes until fragrant and slightly darker. Immediately transfer to a plate to cool.
  4. Make the dressing: In a small jar with a tight-fitting lid, combine apple cider, maple syrup, apple cider vinegar, olive oil, salt, and pepper. Shake vigorously for about 20 seconds until emulsified. Taste and adjust seasoning.
  5. Assemble the salad: Add sliced apples, dried cranberries, toasted pecans, and sliced red onion to the bowl with the massaged kale. Pour about half the dressing over the top and toss gently until evenly coated. Add more dressing as needed.
  6. Add the feta: Sprinkle crumbled feta cheese over the top and give the salad one more gentle toss.
  7. Let it rest: Allow the salad to sit for 5-10 minutes before serving to let the flavors meld.

Notes

Massaging the kale is essential for tenderness. Toast pecans fresh for best flavor. Dress the salad lightly, starting with half the dressing. For best results, let the salad rest for 5-10 minutes before serving. Store undressed components separately; dressing keeps in the fridge for up to a week.

Nutrition

Keywords: autumn harvest salad, maple cider vinaigrette, kale salad, fall salad, Thanksgiving salad, apple pecan salad

Find it online: https://perkypan.com/crisp-autumn-harvest-salad-with-easy-maple-cider-vinaigrette/