Harvest Brie and Cheddar Apple Kale Salad
Perfect seasonal salad with creamy cheeses and a balance of savory, sweet, and salty fall flavors!
Foto: Half Baked HarvestIngredients
- 1/2 cup raw pecans
- 1/2 cup pumpkin seeds
- 1 tablespoon salted butter
- 2 tablespoons maple syrup
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon ground cinnamon
- flaky sea salt
- 3 ounces thinly sliced prosciutto ((omit if vegetarian))
- 6 cups shredded kale
- 2 Honeycrisp apples, thinly sliced
- 1 cup pomegranate arils
- 6 ounces Brie, cubed or wedges
- 3/4 cup grated cheddar cheese
- 2 tablespoons salted butter
- 1 shallot, chopped
- 8 leaves fresh sage
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons honey or maple syrup
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon ground cinnamon
- salt and black pepper
- chili flakes
Steps
1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. 2. On the baking sheet, toss together the pecans, pumpkin seeds, maple syrup, butter, chipotle, and cinnamon. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Watch closely. Sprinkle with sea salt.3. Meanwhile, in a salad bowl, combine the kale, apples, and pomegranate arils.4. To make the vinaigrette. In a skillet, cook the butter, shallot, and sage leaves over medium heat until the butter is browned and the sage is crisp, 5 minutes. Remove from the heat. Add the olive oil, apple cider vinegar, honey, thyme, cinnamon, salt, pepper, and chili flakes. Taste and adjust as needed.5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, grated cheddar, and brie. Eat and enjoy!
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