Ingredients

1/2 cup raw pecans

1/2 cup pumpkin seeds

1 tablespoon salted butter

2 tablespoons maple syrup

1/2 teaspoon ground chipotle

1/4 teaspoon ground cinnamon

Flaky sea salt

3 ounces thinly sliced prosciutto (omit if vegetarian)

6 cups shredded kale

2 Honeycrisp apples, thinly sliced

1 cup pomegranate arils

6 ounces Brie, cubed or in wedges

3/4 cup grated cheddar cheese

2 tablespoons salted butter

1 shallot, chopped

8 leaves fresh sage

1/3 cup extra virgin olive oil

1/4 cup apple cider vinegar

2 teaspoons honey or maple syrup

1 tablespoon fresh thyme leaves

1/4 teaspoon ground cinnamon

Salt and black pepper

Chili flakes

Instructions

Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper.

Step 2: On the baking sheet, toss together pecans, pumpkin seeds, maple syrup, butter, ground chipotle, and ground cinnamon, spreading them out in a single layer. Arrange the prosciutto slices around the nuts and seeds.

Step 3: Bake for about 10 minutes, watching carefully, until the nuts and seeds are toasted and prosciutto is crisp. Once out of the oven, sprinkle with flaky sea salt.

Step 4: While the nuts are toasting, combine shredded kale, thinly sliced apples, and pomegranate arils in a large salad bowl.

Step 5: To make the vinaigrette, melt butter in a skillet over medium heat. Add chopped shallot and sage leaves and cook until butter browns and sage crisps, about 5 minutes. Remove from heat.

Step 6: Stir in olive oil, apple cider vinegar, honey (or maple syrup), fresh thyme, ground cinnamon, salt, black pepper, and chili flakes. Taste and adjust seasoning as needed.

Step 7: Pour the vinaigrette over the salad and toss to combine thoroughly.

Step 8: Top the salad with the toasted nuts, prosciutto, grated cheddar, and cubed or wedge Brie. Serve immediately and enjoy!

Tips & Variations

For a vegetarian version, omit the prosciutto and add extra toasted nuts or roasted chickpeas for added protein and crunch.

Swap Honeycrisp apples for Granny Smith or Fuji if you prefer a tarter or sweeter apple.

To make prep easier, toast the nuts and seeds in advance and store them in an airtight container.

If Brie is too soft for you, try using Camembert or mild goat cheese instead for a similar creamy texture.

Storage

Store any leftover salad components separately in airtight containers to maintain freshness. The vinaigrette can be refrigerated for up to 3 days. Toss the salad just before serving to keep kale crisp. Toasted nuts and seeds keep well at room temperature for a few days, but prosciutto is best eaten fresh. Leftover dressed salad can be refrigerated for up to 1 day but may wilt.

FAQs

Can I prepare this salad in advance?

Yes, you can prep individual components like the vinaigrette, toasted nuts, and sliced apples ahead of time, but it’s best to assemble and toss the salad just before serving to keep the kale crisp and the textures fresh.

Can I use other greens instead of kale?

Absolutely! If you prefer, use spinach, arugula, or mixed salad greens. Keep in mind that these milder greens will soften quickly when dressed, so adjust timing accordingly.