kale & apple salad with toasted pepitas, homemade sunflower seed cheese, and honey sage vinaigrette
specs: vegetarian, gluten-free, easily made vegan
yield: 2-3 modest servings
a fresh, autumnal salad with crisp apple, green kale, toasted pepitas, and a simple homemade honey sage vinaigrette
for the salad
  • 3 tablespoons pepitas (hulled pumpkin seeds)
  • 1 small bunch of kale, gently torn into pieces
  • ¼ small sweet onion, sliced thinly
  • ½ small apple (i like honeycrisp), cored and sliced thinly
  • crumbled sunflower seed cheese or goat cheese to top
for the vinaigrette
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil, or neutral oil like sunflower, if preferred
  • 1-2 teaspoons honey, depending on preference
  • ⅛ tsp ground sage, or more to taste (or a teaspoon of fresh, finely chopped leaves)
  • 1 small pinch chopped rosemary, fresh or dried, optional (i used rosemary sea salt)
  • sea salt and ground black pepper to taste
  1. place the pepitas in a small skillet over low heat. let them warm while you prepare the vinaigrette, giving them a shake or a stir every minute or so, until they turn golden.
  2. whisk vinaigrette ingredients together in a small bowl or measuring cup. taste and adjust honey/salt/herbs to your liking.
  3. if using mature kale, place the torn leaves in a large bowl with a small dab of oil and rub the leaves until they soften and begin to shine. if using tender baby kale, feel free to skip that step (or massage very gently--the young leaves are delicate).
  4. assemble salads on plates starting with kale, then onion, apple slices, crumbed cheese, and toasted pepitas. drizzle with vinaigrette and add a few grinds of black pepper on top, if you'd like.
  5. enjoy.
Recipe by The Briny at http://thebriny.com/kale-apple-salad-honey-sage-vinaigrette-toasted-pumpkin-seeds/