Honeycrisp and Kale Salad with Maple Thyme Vinaigrette
This is the perfect fall salad! Made with bright kale, sweet Honeycrisp apples, crunchy bacon bits, juicy pomegranate seeds, fresh figs, and a sprinkle of feta. Let's not forget about the Maple Thyme Vinaigrette - it's the magical elixir that comes together in seconds and takes the whole salad right over the top!
Course Salad
Cuisine Healthy Food
Keyword Easy Salad Recipes, Fall Salad
Servings 4servings
Author Stephanie Simmons
Ingredients
For the Maple Thyme Vinaigrette
3tbspmaple syrup
1/4cupolive oil
1tbspfresh thyme
1tbspapple cider vinegar
2tbspwater
1tbspdijon mustard
pinchofsalt
For the Salad
1largebunch of lacinato kale
3mediumhoneycrisp apples
6-8freshfigs, halved
6slicesbacon, cooked
2/3cuppomegranate arils
1/2cupfeta cheesemore or less, to taste
Instructions
Prep: Get your bacon cooking in the oven (my preferred method - just follow the directions on the package, and line your pan with foil for easy clean-up). This way, the bacon can cook while you prep the rest of the salad!
Make the Dressing: Remove the leaves from the thyme stems as best you can - if a few stem bits make it in, never fear - they'll be completely chopped up and you'll never know. Add all dressing ingredients to the food processor attachment of your Oster® 3-in-1 Kitchen System. Secure the lid, and blend on medium for about 30 seconds to combine everything into a creamy, delicious dressing.
Assemble the Salad: Remove the stems from the center of each kale leaf, and then slice the kale into thin strips. You can do this by piling a few leaves on top of each other, rolling them up and then slicing (almost like how you'd roll and slice cinnamon rolls). Add the kale to a serving bowl and add a squeeze of lemon juice, then massage with your hands to soften the kale a bit, so it's not so chewy. Add the sliced apples, figs, pomegranate arils, cooked + crumbled bacon, and feta. Toss to combine everything.
Serve + Store: Drizzle the dressing on just before serving. The salad can be made a few hours ahead, covered, and kept in the fridge. I recommend waiting to add the dressing until ready to serve. Enojy! Leftovers keep for a few days in an airtight container in the fridge.