A perfect fall harvest salad—crispy, crunchy and savory. It has a base of shredded kale and brussels sprouts topped with honeycrisp apples, dried cranberries, and toasted pumpkin and sunflower seeds. Red onion adds a bit of tang and white cheddar brings creaminess. A lemon and apple cider vinegar dressing brings it all together. Along with this one, these are my favorites for the upcoming holidays!
Harvest Fall Honeycrisp Salad
Prep Time 20 minutes
Servings 6
Ingredients
For the salad
- 1 bunch lacinato kale, shredded or thinly sliced
- 10-12 brussels sprouts, shredded
- 1 large Honeycrisp apple, small sliced or large diced
- ½ cup dried cranberries
- ¼ cup sunflower seeds, lightly toasted
- ¼ cup pumpkin seeds, lightly toasted
- ½ red onion, finely sliced or diced
- 1 cup shredded sharp white cheddar cheese
For the dressing
- ½ cup extra virgin olive oil
- Juice of one lemon
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon Kosher salt, more to taste
- ½ teaspoon pepper
Preparation
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1. Whisk all vinaigrette ingredients together until smooth. Set aside.
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2. Place all salad ingredients in a large salad bowl. Toss with vinaigrette, adjust seasonings to taste, and serve.
Bon Appétit!
xx—BB
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