Description
Tender massaged kale, juicy sweet apple slices, toasted pepitas, crispy prosciutto and caramel-like plump dates are tossed together with creamy blue cheese and an apple butter vinaigrette. So easy to throw together, yet show stopping! Simple enough for a regular fall evening and stunning enough to impress at a fall or winter gathering!
Ingredients
For the salad:
4 oz. prosciutto
1 large bunch dinosaur kale, thinly sliced
2 medium apples (such as honeycrisp or gala), thinly sliced
1/2 c. chopped pitted dates
4 oz. blue cheese crumbles
1/2 c. toasted pepitas
For the Apple Butter Vinaigrette:
1 tsp. dijon mustard
1 tsp. minced fresh rosemary
2 Tbsp. apple butter
3 Tbsp. apple cider vinegar
1/2 c. EVOO
Salt/pepper
Instructions
- To make the crispy prosciutto, preheat oven to 400 degrees. Arrange the slices on a parchment lined baking sheet. Bake, turning, once, for 12 to 15 minutes, until crisp. Watch closely. Once baked and crisp, let cool and crumble into pieces.
- Meanwhile, in a large salad bowl, toss together the kale, apples and dates.
- To make the vinaigrette, whisk together the dijon mustard, rosemary, apple butter, apple cider vinegar and EVOO until combined. Season with salt and pepper.
- Drizzle vinaigrette over the salad and toss. Top with crispy prosciutto, blue cheese crumbles, dates and pepitas. Enjoy!
Keywords: fall salad, thanksgiving salad, apples, prosciutto, apple butter, rosemary, dates, pepitas, blue cheese, kale