Kale, Apple, Pepita Salad, Blue Cheese, Pomegranate, Maple Dijon Dressing

While turkey, gravy, stuffing & potatoes are a Thanksgiving staple -- adding a little something bright and green never hurts. If you're looking for Autumn Salad Ideas, we've got you covered!

A simple kale side salad with crunchy & fresh apples, pomegranates, pepitas, and a maple-based dressing is a perfect crowd pleaser.

Kale, Apple, Pepita Salad, Blue Cheese, Pomegranate, Maple Dijon Dressing

This crunchy salad with pops of red and green makes the perfect holiday side.

Serving Size: 1/2 cup
Makes 13 servings

Ingredients

Maple Vinaigrette:

1/4 cup apple cider vinegar

2 tbsp pure maple syrup

2 tsp. dijon mustard

1/2 cup extra virgin olive oil

1/8 tsp. black pepper

Maple Sea Salt Pumpkin Seeds:

1/4 cup pure maple syrup

1/8 tsp. sea salt

1 cup pumpkin seeds, hulled

cooking spray

Remaining Ingredients:

2 cups lacinato kale, ribboned

1/8 tsp. salt

1/8 tsp. black pepper

1 cup apples, sliced

1 tbsp lemon juice

1/4 cup blue cheese, crumbled

1/4 cup pomegranate seeds

Instructions

1. Prepare Vinaigrette: Combine apple cider vinegar, maple syrup, Dijon mustard, olive oil and pepper in a bowl. Whisk until combined.

2. Prepare Pepitas: In a sauté pan, combine maple syrup and sea salt and bring up to a simmer. Stir in pumpkin seeds. Continue cooking until maple syrup is almost completely reduced and coating the pumpkin seeds. Prepare a parchment lined sheet tray with pan spray. Spread maple pumpkin seeds on pan. Bake in a 325°F degree oven, stirring every 5 minutes until pumpkin seeds are golden brown and syrup begins to harden (~10-15 minutes). Coating will harden as the pumpkin seeds cool. Cool completely and break into 1/2" pieces.

3. Prepare Salad: Toss and massage kale with maple vinaigrette, salt and pepper. Allow to sit in refrigerator for 30 minutes.

4. Toss apples with lemon juice. We suggest using half green apples and half red (granny smith and honey crisp) for contrast.

5. Place dressed kale on serving platter or in a bowl. Top with apples, blue cheese crumbles, pomegranate seeds and pumpkin seeds. Keep refrigerated until serving.

Nutrition Information per Serving: 60 calories, 5g fat, 1g saturated fat, 60mg sodium, 2g protein, 4g carbohydrates, 1g fiber, 3g sugar

Looking for additional kale recipes? We've got you covered:

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