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Crispy Harvest Chopped Salad with Maple Cider Vinaigrette

Crispy Harvest Chopped Salad - featured image
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A texture-packed chopped salad featuring crisp kale, tart apples, and savory bacon, tossed in a sticky, homemade maple cider vinaigrette. Perfect for potlucks or busy weeknights.

Ingredients

Scale
  • 1 cup unfiltered apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil
  • 1 bunch curly kale, stems removed and finely chopped
  • 1 cup red cabbage, shredded
  • 1 green apple (Granny Smith), diced small
  • 2 celery stalks, finely diced
  • 4 slices thick-cut bacon, cooked crispy and crumbled
  • 2 tablespoons roasted pumpkin seeds (Pepitas)
  • 1/4 cup dried cranberries

Instructions

  1. Pour 1 cup of unfiltered apple cider into a small saucepan over medium-high heat. Simmer vigorously until reduced by half (about 1/2 cup), roughly 8-10 minutes. Stir occasionally to prevent burning. Remove from heat and let cool completely.
  2. In a small bowl, whisk together the cooled apple cider reduction, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, salt, and pepper. Slowly drizzle in 1/3 cup olive oil while whisking constantly to emulsify. Taste and adjust seasoning if needed.
  3. Preheat oven to 400°F (200°C). Place bacon strips on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crispy. Alternatively, cook in a skillet. Let cool on a paper towel, then crumble into bite-sized pieces.
  4. Remove tough stems from kale. Stack leaves, roll tightly, and slice into thin ribbons (chiffonade). Place chopped kale in a large bowl.
  5. Add shredded red cabbage, diced celery, and diced apples to the bowl with the kale. Toss gently.
  6. Just before serving, pour the maple cider vinaigrette over the salad and toss thoroughly to coat. Top with crumbled bacon, roasted pumpkin seeds, and dried cranberries. Serve immediately.

Notes

For meal prep, keep the dressing separate and add it right before eating to prevent the apples from browning and the kale from wilting. The salad components can be stored in the fridge for 2-3 days. To prevent apples from browning, toss diced apples in lemon juice or salt water for a minute, then rinse and dry. Massage the dressing into the kale with your hands for 30 seconds before adding other ingredients to tenderize it.

Nutrition

Keywords: harvest salad, chopped salad, maple cider vinaigrette, kale salad, apple salad, bacon salad, fall recipes, gluten-free salad, quick dinner, meal prep salad

Find it online: https://islatable.com/crispy-harvest-chopped-salad-with-maple-cider-vinaigrette/