Baby Kale Salad Recipe
Shaved honey crisp apples and roasted fall squash in a maple apple cider vinaigrette with spiced pepitas.
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Ingredients
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Salad Base
Spiced Pepitas
Maple Apple Cider Vinaigrette
Method
Preparing the Salad
- 1
Prepare the Baby Kale
Wash and dry the baby kale thoroughly. Place it in a large salad bowl.
- 2
- 3
Add the Roasted Squash
If not already roasted, roast the fall squash at 400°F (200°C) for about 25-30 minutes or until tender. Allow to cool slightly, then chop into cubes and add to the salad.
Making the Spiced Pepitas
- 4
Toast the Pepitas
In a skillet over medium heat, add the olive oil and spiced pepitas. Stir in the ground cinnamon, ground cumin, and salt. Cook for about 5-7 minutes, stirring frequently until the seeds are toasted and fragrant. Remove from heat and let cool.
Preparing the Vinaigrette
- 5
Mix the Vinaigrette
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and black pepper until well combined and emulsified.
Finishing the Salad
- 6
Combine and Serve
Drizzle the vinaigrette over the kale, apples, and squash. Toss gently to combine. Top with the spiced pepitas and serve immediately.