A delightful Nutty Harvest Honeycrisp Kale Salad featuring smoky honey pepita clusters, sweet and spicy toasted pecans, and a cinnamon shallot vinaigrette. Perfectly balanced flavors with crunchy textures from the pepitas and pecans, complemented by the fresh taste of kale and honeycrisp apples.
1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2: Microwave the coconut oil and honey together until melted, about 30 seconds.
3: Stir the pepitas in a large bowl with the honey mixture, salt, and smoked paprika.
4: Spread the pepitas on the baking sheet, smoothing them out with a spatula, keeping them clustered.
5: Bake for 20 to 25 minutes, remove from the oven, and let cool completely before breaking apart.
6: In a nonstick skillet over low heat, toast the pecans until fragrant, stirring often.
7: Stir in honey, red pepper flakes, and nutmeg, allowing the honey to bubble.
8: After a few minutes, transfer the pecans to parchment paper to cool completely.
9: Whisk together vinegar, honey, mustard, shallot, garlic, cinnamon, salt, and pepper. Mix in olive oil until emulsified.
10: Massage the kale with dressing and let it sit for 5 to 10 minutes.
11: Season the kale with salt and pepper, then combine with apple slices, cheese, pecans, and pepita clusters, tossing well.
12: Serve with the vinaigrette.
