Description
A crisp, bright, and hearty fall harvest salad featuring massaged kale and spinach, crunchy apples, toasted pecans, and tangy blue cheese, all tossed in a homemade maple vinaigrette. This no-cook recipe is ready in 15 minutes and serves as perfect healthy fuel for lunch.
Ingredients
Scale
- 6 cups Massaged Kale and Spinach Mix (4 cups baby spinach, 2 cups chopped curly kale)
- 2 medium Crunchy Apples (Honeycrisp, Fuji, or Pink Lady), cored and chopped into 1/2-inch cubes
- 1/2 cup Toasted Pecans
- 1/2 cup Crumbled Blue Cheese or Goat Cheese
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Apple Cider Vinegar (unfiltered)
- 1 tbsp Maple Syrup (Grade A or B)
- 1 tsp Dijon Mustard
- 1 small clove Garlic, minced
- Salt and Black Pepper to taste
Instructions
- Toast the pecans: Heat a small skillet over medium heat. Add raw pecans and stir constantly for 3-4 minutes until fragrant and slightly darker. Remove from heat immediately and let cool completely.
- Make the vinaigrette: In a small bowl or jar, whisk together apple cider vinegar, minced garlic, Dijon mustard, maple syrup, salt, and pepper until cloudy. Slowly drizzle in olive oil while whisking constantly to emulsify. Adjust seasoning if needed.
- Prep the greens: Remove tough stems from kale and chop leaves. Place in a large bowl, sprinkle with a pinch of salt, and massage with hands for 1-2 minutes until tender. Add spinach on top.
- Chop the apples: Core apples and cut into 1/2-inch cubes. Keep skin on for color and texture.
- Toss and serve: Add apple cubes and crumbled cheese to the greens. Drizzle about 3/4 of the vinaigrette over the salad and toss gently to coat. Add toasted pecans last, right before serving, to maintain crunch. Add more dressing if desired.
Notes
Massage the kale with salt to break down fibers and improve digestibility. Toasting the pecans is crucial for flavor depth. Keep dressing separate if meal prepping to prevent soggy greens. Store leftovers in an airtight container for up to 3 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: Approx. 1/4 of the r
- Calories: 280
- Sugar: 14
- Sodium: 250
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 6
- Protein: 8
Keywords: fall harvest salad, apple pecan salad, maple vinaigrette, healthy lunch, meal prep salad, kale spinach salad, gluten-free salad, vegetarian main course