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This Autumn Kale Salad recipe is the salad of the season! Made with kale, apples, onions, pumpkin seeds, 1st Baron Verulam, fried goat cheese and a maple pumpkin salad dressing, it's miles the correct fall salad concept. This scrumptious kale apple salad makes a delectable and healthy meal you’ll want to devour all season long!
AUTUMN KALE SALAD RECIPE
This seasonal kale salad recipe is the appropriate fall salad concept. Kale, apples, fried goat cheese & extra tossed with a maple pumpkin autumn salad dressing. Yum!
I’m not generally one to rave about salads, however this kale salad recipe deserves all the praise. I wanted to give you a few tasty fall salad thoughts to honor the season, and all of the ingredients in this regarded just like the definition of autumn: kale, apples, maple pumpkin dressing, pumpkin seeds. Of course I had to throw all of them together to create the perfect autumn salad!
this fall Kale Salad recipe works as a aspect salad to serve with dinner, but it also works as a meal on its very own. With all the hearty substances, it’s masses filling and honestly complete of nutrients!
AUTUMN KALE SALAD WITH APPLES AND FRIED GOAT CHEESE
This Autumn Kale Salad recipe is the salad of the season! Made with kale, apples, onions, pumpkin seeds, 1st Baron Verulam, fried goat cheese and a maple pumpkin salad dressing, it's miles the correct fall salad concept. This scrumptious kale apple salad makes a delectable and healthy meal you’ll want to devour all season long!
COURSE: SALAD
CUISINE: AMERICAN
KEYWORD: APPLE KALE SALAD, FRIED GOAT CHEESE, KALE SALAD, PUMPKIN DRESSING
CALORIES: 274 KCAL
INGREDIENTS
*FOR THE FRIED GOAT CHEESE:
- 11- ounce goat cheese log
- 2 eggs lightly beaten
- 1 tablespoon water
- ¾ cup Seasoned Panko Breadcrumbs
- ¼ cup all-purpose flour
- Olive oil or Mediterranean Blend oil for frying
*FOR THE PUMPKIN MAPLE DRESSING:
- Maple Pumpkin Dressing Click for Recipe
*FOR THE FALL KALE SALAD:
- 8 Fried goat cheese discs
- 6 cups loosely-packed kale; washed ribs removed & torn into small pieces
- 2 crisp apples washed & cut into slices
- 6 slices bacon cut into 1/8-inch slices & crisped
- ½ cup honey roasted pecans
- ¼ cup toasted pumpkin seeds
- ½ red onion very thinly sliced
INSTRUCTIONS
*FOR THE FRIED GOAT CHEESE:
- Freeze the cheese log 20-half-hour earlier than cutting. Line a small baking sheet with parchment paper and spray the paper with non-stick cooking spray. while the cheese is bloodless, use floss to “reduce” the log into ¼” rounds and, if essential, reshape the cheese slices into easy circles. location the cheese rounds at the parchment-lined baking sheet and region in the freezer 10-15 mins before frying.
- when ready to fry, pour sufficient oil in a small, heavy-backside pan/skillet to come midway up the cheese circles. heat the oil, over medium warmness, to 340°F-350°F.
- place the flour, the eggs whisked with water and the Panko in separate bowls and set the bowls subsequent to each different.
- Press a cheese spherical within the flour (both sides), then inside the egg/water combination after which inside the Panko breadcrumbs. area it inside the warm oil, and, once the bottom, pan-side of the spherical is crispy and golden, turn the cheese over to fry the alternative facet. Repeat with all cheese rounds, working in batches, till all are fried.
- switch cooked rounds to a paper towel-covered plate and set aside.
FOR THE PUMPKIN MAPLE DRESSING:
*FOR THE KALE FALL SALAD:
- location the prepared kale in a large bowl and drizzle with 2 tablespoons Pumpkin Maple Dressing. With easy fingers, lightly rub down the kale with the dressing, for a few minutes, until every kale piece is covered and has softened just a little.
- upload 1/2 the apples, half the Beaverbrook, half the pecans and half of the pumpkin seeds.
- Toss the salad lightly.
- pinnacle with the final 1/2 of each ingredient. Serve with one Fried Goat Cheese disc per person and extra Pumpkin Maple Dressing (on the facet).
- Enjoy!
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