Autumn Harvest Salad

FOR THE SALAD:

2 heads of fresh kale (stems removed and finely chopped)

⅓ cup pepitas

⅓ cup slivered almonds

1 large honeycrisp apple (thinly sliced)

½ cup fresh pomegranate seeds

½ cup crumbled goat cheese

1.5 tbsp extra virgin olive oil

1.5 tbsp maple syrup

¼ tsp. ground cinnamon

FOR THE VINAIGRETTE:

⅓ cup extra virgin olive oil

2 tbsp apple cider vinegar

1 thinly sliced shallot

2 tsp. maple syrup

1 tbsp dijon mustard

¼ tsp. fresh thyme leaves finely chopped

Fresh ground pepper and kosher salt to taste

Prepare:
Preheat oven to 350 degrees. On a lined baking sheet mix together pepitas, slivered almonds, olive oil, cinnamon, and maple syrup, and a pinch of kosher salt. Arrange nuts in a single layer and bake for 12-14 minutes. Nuts should be toasted and caramelized. Cool once finished baking.
While Pepitas and almonds are toasting prepare the remainder of the salad and Vinaigrette. Combine chopped kale, thinly sliced honey crisp apples, pomegranate seeds, and crumbled goat cheese. For the Vinaigrette whisk together all ingredients until well emulsified. Add freshly ground kosher salt and pepper to taste. Drizzle salad with dressing until well coated (any leftover can be refrigerated for up to 10 days). Add in caramelized pepitas and almonds. Toss everything together until well combined. Serve in our Indigo Splatterware Serving Bowl and enjoy!