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5 from 3 votes

The Ultimate Fall Salad

Made with a combination of fall's best produce and a maple-dijon dressing, this colorful salad is bursting with delicious texture and flavor! 
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: American
Calories: 314kcal

Ingredients

For the Maple Pecans

  • 1 cup chopped pecans
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon pure maple syrup
  • ¼ teaspoon fine sea salt

For the Salad

  • 1 bunch lacinato kale destemmed and thinly sliced
  • ½ small red cabbage thinly sliced
  • 10 ounces brussels sprouts thinly sliced
  • 2 honeycrisp apples cored and thinly sliced into matchsticks
  • ½ cup pomegranate arils about 1 small pomegranate
  • ½ cup shaved vegan parmesan I like Violife

For the Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice about 2 small lemons
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon pure maple syrup

Instructions

  • Preheat the oven to 400°F and line a cookie sheet with parchment paper.
  • In a small bowl, combine 1 tablespoon olive oil, 1/2 tablespoon maple syrup and 1/4 teaspoon salt. Add the chopped pecans to the bowl and stir until evenly coated. Spread pecans onto the cookie sheet and then bake in the oven for about 7-10 minutes. If your oven is on the hotter side, you might want to check them around 6-7 minutes to assure that they don’t burn. Set aside to cool.
  • In a large bowl, combine the ingredients for the dressing while setting aside 2 tablespoons of the lemon juice and 1 tablespoon of the vinegar in a separate small bowl. To the large bowl, add the kale and gently massage for about 15 seconds. Add the shredded brussels and red cabbage then toss until evenly coated.
  • To the small bowl with the lemon juice and vinegar, add the sliced apples and stir until evenly coated. This step will help to keep the apples from oxidizing (or turning brown).
  • Add the apples, pomegranate arils and pecans to the large bowl with the shredded kale, brussels and cabbage. Stir everything together and serve immediately or cover and refrigerate for up to 4 hours.

Notes

Leftovers can be eaten the next day but the apples and brussel sprouts will turn purple from the cabbage. If you’re serving it for guests I suggest assembling it the day of. You can cook the pecans and wash/slice the vegetables in advance to help save time.

Nutrition

Calories: 314kcal | Carbohydrates: 21g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Sodium: 169mg | Potassium: 652mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5389IU | Vitamin C: 127mg | Calcium: 127mg | Iron: 2mg