Honeycrisp Kale Salad with Parmesan Vinaigrette
Honeycrisp kale salad is the fall harvest salad you didn't know you needed! Loaded with crispy and juicy Honeycrisp apples, hearty kale, charred grapes, crunchy pistachios, and garlic breadcrumbs. What ties this salad together is the homemade parmesan vinaigrette! The natural umami of parmesan works beautifully with red wine vinegar and honey to create the most irresistible salad!
Equipment
Ingredients
Apple Kale Salad:
- Avocado oil or other high heat oil
- 1 cup red grapes
- ⅓ cup panko breadcrumbs
- A pinch of garlic salt
- 5-6 cups chopped tuscan kale
- 1 large honeycrisp apple thinly sliced (use a mandoline)
- 2 ounces parmesan cheese cut into small cubes
- ½ cup pistachios roughly chopped
Parmesan Vinaigrette:
- 2 tablespoons red wine vinegar
- 4 teaspoons honey
- 1 clove garlic grated
- 2 teaspoons dijon mustard
- ¼ cup freshly grated parmesan cheese
- ⅓ cup olive oil
Instructions
- GRAPES: Heat a grill pan over medium-high heat. Toss the grapes in a bowl, spray with cooking oil, a pinch of kosher salt, and black pepper. Toss the grapes on the grill pan and char them for 2 minutes swirling the pan so that all sides char evenly. Remove grapes to a bowl.
- PARMESAN VINAIGRETTE: Combine red wine vinegar, honey, garlic, Dijon, and parmesan in a bowl. Whisk the dressing as you slowly drizzle in the olive oil. Add a pinch of kosher salt and black pepper. Taste and adjust with more seasonings as desired.
- KALE: Add the kale to a large bowl and massage the kale with 2 tablespoons of the prepared dressing; set aside.
- PANKO CRISPIES: In a small nonstick skillet, heat a tablespoon of oil over medium heat. When warm, add the panko and stir. Cook the panko until golden and toasted, about 2 minutes. Season with garlic salt and set aside for now.
- SALAD: Season the kale with a pinch of salt and black pepper. Top with the sliced apples, grapes, parmesan, and pistachios. Drizzle with vinaigrette and serve topped with breadcrumbs.
Notes
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make ahead: What I love about this recipe is that you can prepare almost all of the steps (except marinating the kale w/ dressing and tossing the salad) ahead of time. That way, you can serve this for a quick desk lunch in minutes.
