Autumn Kale Salad
Crisp and hearty, this autumn kale salad is loaded with pear, pomegranate arils, candied pumpkin seeds, and feta cheese tossed with a delicious and tangy vinaigrette.
I made this big autumn kale salad for lunch recently, and we all thought it was really tasty. We loved the combination of flavors and textures. I used both kale and romaine in this salad, and they paired nicely with the sweet pears and pomegranate arils, the salty feta cheese, the bold and tangy vinaigrette, and the crunchy pumpkin seeds.
Autumn Kale Salad
Vinaigrette:
- 1/4 cup olive oil
- 3 tbsp seasoned rice vinegar
- 1 tbsp red wine vinegar
- 1 clove of garlic, finely minced
- Pinch of sugar, to taste
- Sea salt and freshly cracked pepper, to taste
Candied Pumpkin Seeds:
- 1/4 cup of pumpkin seeds (also known as pepitas)
- 1 tbsp white sugar
- 1/8 tsp flakey salt
Salad:
- 4 cups of lacinato kale, stems removed and sliced thinly
- 2 cups of romaine lettuce, chopped
- 1/2 ripe pear, sliced thinly
- 1/4 red onion, sliced thinly (**soak in ice water for 10 minutes if the flavor is too strong)
- 1/4 cup pomegranate arils
- 1/4 cup feta cheese, cubes or crumbles
- Freshly cracked black pepper, to taste
How to Make an Autumn Kale Salad
Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle. Side Note: We like a bold and tangy vinaigrette, if you don’t, use less vinegar.
Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.
Pour the sugar into the same large skillet and melt the sugar without stirring—shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pumpkin seeds and the flaky salt, and stir to combine with a heatproof spatula.
When the pumpkin seeds have clumped together, transfer them to a baking sheet with parchment paper to cool completely. Break up into little crumbles and set aside until needed. Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. They are great for snacks, salads, and yogurt!
Make the salad by combining kale, romaine, pear, onion, pomegranate arils, feta cheese, and some candied pumpkin seeds.
Drizzle with some of the well-shaken vinaigrette, to taste; gently toss until evenly coated. Top with lots of freshly cracked black pepper, to taste. Serve immediately. Enjoy.
Equipment
Ingredients
Vinaigrette:
- ¼ cup olive oil
- 3 tbsp seasoned rice vinegar
- 1 tbsp red wine vinegar
- 1 clove of garlic finely minced
- Pinch of sugar to taste
- Sea salt and freshly cracked pepper to taste
Candied Pumpkin Seeds:
- ¼ cup of pumpkin seeds also known as pepitas
- 1 tbsp white sugar
- ⅛ tsp flakey salt
Salad:
- 4 cups of lacinato kale stems removed and sliced thinly
- 2 cups of romaine lettuce chopped
- ½ ripe pear sliced thinly
- ¼ red onion sliced thinly (**soak in ice water for 10 minutes if the flavor is too strong)
- ¼ cup pomegranate arils
- ¼ cup feta cheese cubes or crumbles
- Freshly cracked black pepper to taste
Instructions
- Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle. Side Note: We like a bold and tangy vinaigrette, if you don't, use less vinegar.
- Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.
- Pour the sugar into the same large skillet and melt the sugar without stirring—shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pumpkin seeds and the flaky salt, and stir to combine with a heatproof spatula.
- When the pumpkin seeds have clumped together, transfer them to a baking sheet with parchment paper to cool completely. Break up into little crumbles and set aside until needed. Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. They are great for snacks, salads, and yogurt!
- Make the salad by combining kale, romaine, pear, onion, pomegranate arils, feta cheese, and some candied pumpkin seeds.
- Drizzle with some of the well-shaken vinaigrette, to taste; gently toss until evenly coated. Top with lots of freshly cracked black pepper, to taste. Serve immediately. Enjoy.
