Fall Harvest Salad

because every table needs a salad

Can it still be considered fall? I always think to myself that Thanksgiving always feels late in the year. I have to give Canadians their fair due, I really do think their Thanksgiving lands on a much better day in the year. At this point, the weather has turned enough that I’m in the mood for Christmas. But, regardless- here’s a fall harvest salad that is on my table every Friendsgiving.

I was really debating going a bit more upper brow this year and switching to a bitter lead salad or perhaps something a bit more “exciting” (don’t you worry my fall harvest salad- you are always exciting to me).

But, I ultimately decided against it because this salad really is a classic for a reason. It’s warm and comforting- with pops of flavor from the fresh pomegranates and tangy chewy dried cranberries. The goat cheese lends a creaminess while you get the lovely sweetness from the candied pecans and walnuts. It just works. And who am I to mess with greatness???

No picture for this one but use your imagination-it’s VERY pretty.

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Ingredients:
1 package kale (I prefer baby)

1 tbsp olive oil

1 tbsp lemon juice

1 pomegranate peeled

1/2 cup dried cranberries

1 apple chopped (a tart and crisp one like Pink Lady or Honeycrisp)

candied nuts

1/4 cup walnuts

1/4 cup pecans

1/4 cup honey or maple syrup

pinch of salt

dressing

2 tbsp apple cider vinegar

1/4 cup olive oil

salt and pepper to taste

1-2 tbsp honey or maple syrup

1/4 cup goat cheese separated into nice crumbles

Method:

Wash the kale and pat/spin dry. Put in a bowl and put 1 tbsp of olive oil and 1 tbsp of lemon juice in. Massage this in with your hands. This will soften the kale and make it digestible. It should wilt down a bit but don’t overwork it- you don’t want it to get limp.

Top with your pomegranate seeds, chopped apples, and cranberries.

In a pan, put your honey/maple syrup in and let bubble. Once bubbling, add in your chopped nuts and stir to combine. Let cook for 1-2 minutes, then put on a baking sheet lined with parchment paper. Let cool and harden. They should be a bit harder but still sticky. Chop or crush them and sprinkle over the salad.

Make the dressing by mixing all the ingredients and whisking it a lot. Or you can put it in a jar and shake until creamy and emulsified.

Top the salad with the goat cheese and put the dressing on right before serving.