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Vibrant Autumn Kale Salad Recipe with Easy Maple Vinaigrette Dressing

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A fresh and hearty autumn kale salad featuring a sweet and tangy maple vinaigrette, toasted pecans, dried cranberries, and shredded carrots. Perfect for fall gatherings or a healthy everyday meal.

Ingredients

Scale
  • 1 large bunch kale (about 8 cups), preferably curly or Lacinato, washed and torn into bite-sized pieces
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup toasted pecans, roughly chopped (can substitute walnuts or almonds)
  • 1/3 cup dried cranberries
  • 1 cup shredded carrots
  • Optional add-ins: 1 cup roasted butternut squash cubes, thinly sliced apples, or crumbled feta cheese

Instructions

  1. Remove the tough stems from the kale leaves by folding each leaf in half and cutting along the stem. Tear the leaves into bite-sized pieces (1 to 2 inches). Place kale in a large salad bowl.
  2. Sprinkle a pinch of salt over the kale. Using clean hands, gently massage the leaves for 2 to 3 minutes until they darken and soften.
  3. In a small bowl or jar, combine maple syrup, apple cider vinegar, olive oil, Dijon mustard, and minced garlic. Whisk or shake until fully emulsified. Adjust salt and pepper to taste.
  4. Heat a dry skillet over medium heat. Add chopped pecans and toast for 3 to 5 minutes, stirring frequently until fragrant and slightly browned. Remove from heat and let cool.
  5. Add shredded carrots, dried cranberries, and toasted pecans to the massaged kale. Toss in optional roasted butternut squash cubes or sliced apples if using.
  6. Pour the maple vinaigrette over the salad and toss thoroughly to coat all ingredients. Taste and adjust seasoning if needed.
  7. Let the salad rest at room temperature for 10 minutes to allow flavors to meld and kale to soak up the dressing.
  8. Serve on a platter or individual bowls. Garnish with crumbled feta cheese or extra toasted pecans if desired.

Notes

Massage kale with salt to soften and reduce bitterness. Toast pecans just before adding for best flavor and crunch. Let salad rest 10 minutes before serving to meld flavors. Adjust dressing seasoning gradually to avoid overdressing.

Nutrition

Keywords: kale salad, autumn salad, maple vinaigrette, healthy salad, fall recipe, vegan salad, gluten-free salad

Find it online: https://blairrecipes.com/vibrant-autumn-kale-salad-recipe-with-easy-maple-vinaigrette-dressing/