Baby Kale Autumn Salad with Honeycrisp Apples, Bacon, Cranberries and Pepitas from HeatherChristo.com

The Holiday season is officially underway here at HeatherChristo.com!! We started with a big fat EPIC Thanksgiving Turkey the other day and now we have one of the salads that will most definitely be gracing my Thanksgiving table. Actually, it’s been gracing my every day table too. It’s good enough that I can’t seem to stop craving it.

I look for any excuse to use sweet crunchy honeycrisp apples (have you had them yet?) and the combination of sweet (apples, cranberries and honey) and salty (with the bacon, pepitas and grainy mustard) is really tasty and it seems to go well with just about any fall influenced dish.

For true Thanksgiving Mania, stop by next week where I will unveil my totally unorthodox and little-bit-weird, but lota-bit delicious full Asian Inspired Thanksgiving Menu with all of the fixings.

But a warning! There may need to be a break in the Thanksgiving programming on Tuesday for a cocktail. A stiff drink to help us get through election day. Because let me tell you, Wednesday can NOT come soon enough. Remember to Vote!!!!

Baby Kale Autumn Salad with Honeycrisp Apples, Bacon, Cranberries and Pepitas from HeatherChristo.com

Baby Kale Autumn Salad with Honeycrisp Apples, Bacon, Cranberries and Pepitas
Author: 
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 8 cups loosely packed baby Kale
  • 1 honey crispy apple, sliced into long thin strips
  • 6 pieces crispy bacon, chopped
  • ⅓ cup dried cranberries
  • ¼ cup roasted pepitas
  • Honey Mustard Vinaigrette
  • 1 garlic clove, minced
  • 3 tablespoons honey
  • 2 tablespoons grainy mustard
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt
Instructions
  1. In a large bowl combine the kale, apple slices, bacon, dried cranberries and pepitas.
  2. In a small bowl, whisk together the garlic, honey, mustard, olive oil and vinegar. Season to taste with kosher salt.
  3. Pour the dressing over the salad and toss until well coated. Serve immediately in the bowl or transfer to a platter.

 

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Baby Kale Autumn Salad with Honeycrisp Apples, Bacon, Cranberries and Pepitas from HeatherChristo.com

The Holiday season is officially underway here at HeatherChristo.com!! We started with a big fat EPIC Thanksgiving Turkey the other day and now we have one of the salads that will most definitely be gracing my Thanksgiving table. Actually, it’s been gracing my every day table too. It’s good enough that I can’t seem to stop craving it.

I look for any excuse to use sweet crunchy honeycrisp apples (have you had them yet?) and the combination of sweet (apples, cranberries and honey) and salty (with the bacon, pepitas and grainy mustard) is really tasty and it seems to go well with just about any fall influenced dish.

For true Thanksgiving Mania, stop by next week where I will unveil my totally unorthodox and little-bit-weird, but lota-bit delicious full Asian Inspired Thanksgiving Menu with all of the fixings.

But a warning! There may need to be a break in the Thanksgiving programming on Tuesday for a cocktail. A stiff drink to help us get through election day. Because let me tell you, Wednesday can NOT come soon enough. Remember to Vote!!!!

Baby Kale Autumn Salad with Honeycrisp Apples, Bacon, Cranberries and Pepitas from HeatherChristo.com

Baby Kale Autumn Salad with Honeycrisp Apples, Bacon, Cranberries and Pepitas
Author: 
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 8 cups loosely packed baby Kale
  • 1 honey crispy apple, sliced into long thin strips
  • 6 pieces crispy bacon, chopped
  • ⅓ cup dried cranberries
  • ¼ cup roasted pepitas
  • Honey Mustard Vinaigrette
  • 1 garlic clove, minced
  • 3 tablespoons honey
  • 2 tablespoons grainy mustard
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt
Instructions
  1. In a large bowl combine the kale, apple slices, bacon, dried cranberries and pepitas.
  2. In a small bowl, whisk together the garlic, honey, mustard, olive oil and vinegar. Season to taste with kosher salt.
  3. Pour the dressing over the salad and toss until well coated. Serve immediately in the bowl or transfer to a platter.

 

Recipe by Heather Christo (http://heatherchristo.com)