Autumn apple salad with kale, rocket leaves, parmesan shavings, cranberries, pomegranate seeds, oven roasted caramelised pecan nuts and pumpkins seeds all combined together and drizzled with a delicious homemade apple vinaigrette. The dressing is a perfect balance of sweetness from the honey with a strong undertone of apple from the apple cider vinegar, fresh thyme leaves, olive oil, cinnamon and some mustard for a flavoursome kick. This recipe is simple, healthy and delicious , the perfect autumn salad!
Autumn apple salad with kale, rocket leaves, parmesan shavings, cranberries, pomegranate seeds, oven roasted caramelised pecan nuts and pumpkins seeds all combined together and drizzled with a delicious homemade apple vinaigrette. The dressing is a perfect balance of sweetness from the honey with a strong undertone of apple from the apple cider vinegar, fresh thyme leaves, olive oil, cinnamon and some mustard for a flavoursome kick. This recipe is simple, healthy and delicious , the perfect autumn salad!
Yields1 Serving
2 cups kale, stems removed and thinly chopped 2 cups rocket leaves 1 honey crisp apple, sliced ⅓ cup pomegranate seeds ¼ cup pecans 2 tbsp pumpkin seeds 2 tsp olive oil 2 tsp maple syrup ¼ tsp salt ¼ tsp cinnamon 2 tbsp cranberries ¼ cup parmesan cheese, shaved Vinaigrette ¼ cup olive oil ¼ cup apple cider vinegar 2 tbsp honey ¼ tsp cinnamon 1 tbsp Dijon mustard ¼ tsp salt 1 tbsp fresh thyme leaves
11. Preheat the oven to 180C and line a baking sheet with parchment paper. Place the pecan nuts and pumpkin seeds on the baking sheet and toss together with the olive oil, maple syrup, salt and cinnamon. Bake for 12-15 minutes until darkened and toasted.
2. Meanwhile in a large bowl combine the kale, rocket leaves, cranberries, apple, pomegranate seeds and parmesan cheese.
3. To make the vinaigrette simply place all ingredients in a bowl and whisk together, adjust to taste. Lastly add the toasted nuts to the salad and drizzle over the apple vinaigrette.
1. Preheat the oven to 180C and line a baking sheet with parchment paper. Place the pecan nuts and pumpkin seeds on the baking sheet and toss together with the olive oil, maple syrup, salt and cinnamon. Bake for 12-15 minutes until darkened and toasted.
2. Meanwhile in a large bowl combine the kale, rocket leaves, cranberries, apple, pomegranate seeds and parmesan cheese.
3. To make the vinaigrette simply place all ingredients in a bowl and whisk together, adjust to taste. Lastly add the toasted nuts to the salad and drizzle over the apple vinaigrette.
Ingredients
Directions
1. Preheat the oven to 180C and line a baking sheet with parchment paper. Place the pecan nuts and pumpkin seeds on the baking sheet and toss together with the olive oil, maple syrup, salt and cinnamon. Bake for 12-15 minutes until darkened and toasted.
2. Meanwhile in a large bowl combine the kale, rocket leaves, cranberries, apple, pomegranate seeds and parmesan cheese.
3. To make the vinaigrette simply place all ingredients in a bowl and whisk together, adjust to taste. Lastly add the toasted nuts to the salad and drizzle over the apple vinaigrette.