Description

This Fall Salad is a colorful mix of lacinato kale, crunchy apples, roasted maple pecans, and a tangy lemon dressing. It’s a perfect seasonal dish that’s easy to prep, loaded with nutrients, and full of fall flavor. Great for potlucks, holidays, or healthy weekday lunches.

Ingredients

Scale

1 cup chopped pecans

1 tbsp extra virgin olive oil

1/2 tbsp pure maple syrup

1/4 tsp fine sea salt

1 bunch lacinato kale, destemmed & finely sliced

1/2 small red cabbage, thinly shredded

10 oz brussels sprouts, shredded

2 Honeycrisp apples, julienned

1/2 cup pomegranate seeds

1/2 cup shaved vegan parmesan

1/4 cup extra virgin olive oil

1/4 cup lemon juice (about 2 small lemons)

4 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp pure maple syrup

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Instructions

Prepare the pecans: Preheat oven to 400°F and line a baking sheet with parchment paper. In a small bowl, stir together olive oil, maple syrup, and salt. Add chopped pecans, mix to coat thoroughly, and spread on the baking sheet. Bake for 7-10 minutes, checking around 6 minutes to prevent burning. Allow to cool.
Massage the kale: In a large bowl, whisk together all dressing ingredients, reserving 2 tbsp lemon juice and 1 tbsp vinegar in a separate small bowl. Add kale to the large bowl and massage for about 15 seconds to tenderize.
Combine base veggies: Add shredded brussels sprouts and red cabbage to the kale. Mix well to coat everything evenly.
Prep the apples: Toss julienned apples in the reserved lemon juice and vinegar mixture to preserve color and crispness.
Assemble the salad: Add apples, pomegranate seeds, cooled pecans, and vegan parmesan to the salad. Mix everything thoroughly. Serve right away or refrigerate for up to 4 hours.

Notes

For best presentation, assemble the salad the same day. You can pre-roast the pecans and pre-chop veggies to save time. Store leftovers in the fridge for up to 2 days—note color changes from the cabbage

Prep Time: 25 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 1/6 of salad
Calories: 314
Sugar: 9g
Carbohydrates: 21g
Protein: 6g