Pine Kale Nut Salad Recipe

Thinly core (if desired) and slice the apple into 1/8" (3 mm) rounds or thin matchsticks. Place slices in a heatproof jar or bowl.

In a small saucepan combine 1/2 cup water, 1/4 cup apple cider vinegar, 2 tsp sugar, 1/2 tsp salt, 1/2 tsp whole peppercorns and 1/8 tsp red pepper flakes (if using). Bring to a gentle simmer to dissolve sugar and salt, then remove from heat.

Pour the warm pickling liquid over the apple slices so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours). Keep refrigerated until ready to assemble salad.

Pat sunchokes dry with a towel. Using a mandoline or sharp knife, slice very thin (about 1–2 mm). Dry the slices again to remove surface moisture.

Heat a heavy skillet over medium-high heat and add 1/2 cup neutral oil. Heat to 350°F (175°C) if using a thermometer; otherwise, oil should shimmer but not smoke.

Fry sunchoke slices in batches so they don't overcrowd the pan. Use a slotted spoon to move them and flip as needed. Fry until golden brown and crisp, about 2–4 minutes per batch depending on thickness.

Transfer crisped sunchokes to a paper-towel-lined tray and immediately season with 1/2 tsp salt. Let cool; they will remain crisp for a few hours if kept dry.

In a small bowl or jar combine 3 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp finely minced shallot, 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Whisk or shake vigorously while slowly streaming in 1/2 cup extra-virgin olive oil until emulsified and thickened. Taste and adjust seasoning — add more vinegar for brightness or a pinch of salt if needed. Refrigerate briefly if not using immediately; bring to room temperature before dressing the kale.

If using, tear baby spinach and add to a large mixing bowl with the 6 cups sliced kale.

Massage the kale: drizzle about 2 tablespoons of the prepared vinaigrette over the kale and spinach. Using your hands, massage the leaves for 1–2 minutes until the kale softens, becomes darker and slightly wilted. This reduces bitterness and makes the leaves tender.

Add the pickled apple (drain some of the pickling liquid but reserve a teaspoon to add to the dressing if desired), toasted pine nuts, and coarsely chopped mixed nuts to the bowl with the dressed kale.

Toss gently to combine. Taste and add additional vinaigrette as needed (about 2–3 tbsp more) to evenly coat the greens. Season with 1 tsp salt and 1/2 tsp black pepper total, adjusting to taste.

Just before serving, sprinkle the crispy sunchokes over the top so they remain crunchy, then scatter chopped parsley as garnish.

Serve immediately.