There is something comforting when the weather changes to cooler and crisp days. It makes us pivot to a different style of eating too. This salad is perfect for cooler weather and is full of local, harvested veggies and fruit that will feed your body and soul. This can easily be adapted by what you have at home, change up the type of apple, kale and cabbage if need be.
Ingredients:
Maple Pecans
- 1 cup chopped pecans
- 1 tbsp extra virgin olive oil
- ½ tbsp pure maple syrup
- ¼ tsp fine sea salt
Make the Maple Pecans
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix olive oil, maple syrup, and salt. Toss in pecans until coated.
- Spread on baking sheet and bake 6–10 minutes
For the Salad
- 1 bunch lacinato kale, destemmed & thinly sliced
- 1/2 small red cabbage, thinly sliced
- 10 oz brussels sprouts, thinly sliced
- 2 Honeycrisp apples, cored & cut into matchsticks
- 1/2 cup pomegranate arils (about 1 small pomegranate, optional)
- 1/4-1/2 cup shaved parmesan
Assemble the Salad
- Add kale to the large bowl with dressing and gently massage for 15 seconds.
- Toss in shredded brussels sprouts and cabbage until evenly coated.
- In the small bowl, toss apples with the reserved lemon juice/vinegar to prevent browning.
For the Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice (about 2 small lemons)
- 4 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
Prepare the dressing:
- In a large bowl, whisk olive oil, most of the lemon juice, vinegar, Dijon, and maple syrup.
- Reserve 2 tbsp lemon juice + 1 tbsp vinegar in a separate small bowl (this is for the apples to keep them from turning brown)
Combine & Serve
- Add apples, pomegranate, parmesan, and maple pecans to the salad. Toss gently.
- Serve immediately, or refrigerate up to 4 hours.
To make this a protein rich meal we encourage you to add grilled chicken, tofu or fish.
adapted from original recipe The Ultimate Fall Salad by Making Thyme for Life
