honeycrisp apple brie and candied walnut kale salad
Alright, enough with summertime, it's time for fall to take the reigns.
Ingredients
- 1 1/2 cups walnut halves
- 3 tbsp dark brown sugar
- 2 tbsp maple syrup
- 1 tbsp bourbon
- 1 tsp cinnamon
- 1/2 tsp chili powder
- 1/2 tsp instant espresso
- 4 cups Tuscan or regular kale, shredded
- 2 cups Brussels sprouts, shredded
- 2 honeycrisp apples, sliced
- 8 oz brie cheese, sliced
cinnamon maple vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 3 tbsp maple syrup
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment.
- Toss the walnuts with the brown sugar, maple syrup, bourbon, cinnamon, chili powder, and instant espresso. Spread in an even layer on the baking sheet. Bake for 8-10 minutes, tossing once halfway through, until crisp and fragrant. WATCH CLOSELY OR YOUR NUTS WILL BURN. Let cool on the baking sheet without disturbing. They will continue to harden.
- In a jar or bowl, shake or whisk the olive oil, apple cider vinegar, maple syrup, dijon, garlic, cinnamon, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- Add the kale, Brussels sprouts, walnuts, apples, and brie to a large bowl. Toss with several spoonfuls of the vinaigrette. Arrange onto a nice platter or in a bowl and serve with the remaining dressing.
Notes
*To store: Kale and Brussels sprouts are very hardy and store well in the fridge even with the vinaigrette already added. The salad keeps well for up to 3 days, covered. The vinaigrette will last up to 2 weeks in the fridge as well.