Winter Kale Crunch Salad with Apple Cider Dijon Vinaigrette

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Even though the seasons are changing, salads can still be as delicious and satisfying as any classic winter comfort food. A Winter Kale Crunch Salad with Apple Cider Dijon Vinaigrette combines robust flavors with hearty textures in this healthy and tasty recipe.

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Filled with complementary savory and sweet flavors, every bite in this kale salad recipe is a combination of various ingredients. Crunchy vegetables such as broccoli, celery, and Brussels sprouts are combined with sweet fruits like chewy golden raisins and diced crisp fresh apples and tossed with leafy greens. Candied pecans are a delicious partner with crispy prosciutto and creamy smoked cheddar. Definitely not a boring salad!

Here is another autumn salad to try - https://tenpoundcakecompany.com/fall-harvest-salad/

Why make this kale crunch salad

A winter crunch salad is a hearty, heart-healthy salad featuring seasonal winter produce and crunchy ingredients.This salad recipe is easy to create and is full of texture and flavor.

• It is composed of many seasonal ingredients providing a fresh and pleasing variety of components.
• Kale is packed with vitamins and fiber. Perfect for boosting your immune system during the colder months.
• The variety of ingredients adds textural contrast and crunch making the salad more interesting.
• The Winter Kale Crunch Salad is filling and satisfying making it a great choice for a main course or side dish.

Ingredients

The flavor of the salad ingredients are very complementary to each other and strike a delicious salty/sweet contrast.

• Baby kale is suggested because it is ready to use out of the box. If you prefer other kale, make sure to strip the leaf off the woody stem.
• Prosciutto is quickly fried in a small amount of olive oil until crunchy.
• Fresh vegetables including broccoli, celery, Brussels sprout, red cabbage, and shallots add the crunch factor to the salad.
• Diced crisp apples and golden raisins add texture and sweetness for welcome contrast to the vegtables.
• Adding more crunch to the salad are apple cider candied pecans. A lovely seasonal garnish.
• Smoked cheddar cheese works really well with the hearty flavor of the kale and the earthiness of the prosciutto.
• Assorted herbs like flat leaf parsley and dill bring more fresh flavor to the salad.

How to make the crunch salad

Preheat the oven to 350 degrees.

There are just a few steps to prepare this big salad. Some ingredients are prepared first so that they cool before being tossed with everything else.

Prep the baby kale

Give the kale a good rinse in cold water to remove any dirt or grit. To remove the bitterness, massage the kale for a couple of minute which also helps to soften the texture a bit. If you are using full kale leaves, remove them from the fibrous thick stems first and cut into thin strips.

If you have a salad spinner, add the kale and spin to remove excess water. Place in the refrigerator to chill while you prepare the rest of the ingredients. If not, place the kale on a clean towel to drain before refrigerating.

Candied Pecans

Coat a small rimmed baking sheet with cooking spray. Combine the pecans with ¼ cup of light brown sugar, 1 tablespoon of apple cider, and ¼ teaspoon of kosher salt. Place in the oven for for 10 minutes. When you take the sheet pan out of the oven, remove the pecans to a plate to cool. They can burn if you leave them on the sheet pan.

Crispy Prosciutto

While the pecans are roasting, you can prepare the crispy prosciutto. Start by cutting the prosciutto into thins strips. Add 1 tablespoon of extra-virgin olive oil to a small skillet over medium heat. Occasionally stir the prosciutto in the pan so that it is being cooked on both sides. After about 10 minutes remove the thin strips to a paper towel-lined plate to drain.

Prep the vegetables

Prepare the vegetables - broccoli, celery, red cabbage - into bite-size pieces. Do the same with the apple and cheddar cheese. Very thinly slice the shallot and the Brussels sprouts. Have a mandolin? This the perfect time to use it.

Combine the Vinaigrette

Combine the whole grain and Dijon mustard with the apple cider in a medium bowl. Add the salt and ground black pepper to the bowl, giving a stir to combine. Wait a few minutes so the salt dissolves. Drizzle the extra virgin olive oil in a thin stream into the mustard mix while vigorously whisking until the vinaigrette is combined.

Assemble the winter crunch salad

In a large bowl, combine the kale, broccoli, red cabbage, celery, Brussels sprouts, shallots, diced appple, golden raisins, crispy prosciutto, and the diced cheddar cheese. Tear the fresh herbs into small pieces and add to the salad. Add a pinch of salt to the bowl and toss all the ingredients together. Just a little bit of salt can make a big difference in the flavor of a salad.  Add the apple cider Dijon vinaigrette to the salad, tossing to coat everything. Give the candied pecans a rough chop if you prefer smaller pieces. Otherwise, you can add them whole. Gently toss the crunchy salad to distribute the pecans. Serve as a main course or as a side dish.

Substitutions

• Other cheeses that would work with this salad are goat cheese or blue cheese.
• Red onion is delicious in this salad as a substitute for shallots.
• Other fruits to try - chopped dates, pears, or green apples.
• Try walnuts or seeds such as sunflower or pepitas as a substitute for pecans.
• You can use different types of ham such as maple or honey roasted as a substitute for the prosciutto.

FAQ's

Bright Salad for the Winter

This beautiful salad has the vivid colors of different vegetables as well as the bright flavor of the vinaigrette.

The Winter Kale Crunch Salad with Apple Cider Dijon Vinaigrette is a perfect example of a recipe that is greater than the sum of its parts.  It is a great way to enjoy some healthy winter vegetables.

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