A gorgeous, crunchy fall salad that perfectly balances the season’s best sweet and savory flavors. This one works well all season long, and is especially pretty on a holiday table …Â
2 to 3 cups kale
2 heaping cups red grapes, some halved and some left whole
Salt and pepper, as needed
Olive oil, for roastingÂ
4 cups spring mix
1/3 cup shaved red onion
1/4 cup sliced radishes
2 cups apple chips (store-bought; such as Seneca)
Handful of radish micro greens (totally optional)
1/3 cup crumbled goat or blue cheese
Honey mustard dressing or apple cider vinaigrette, for serving (store-bought is fine)
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FOR THE SALTY SUNFLOWER & SESAME SEED BRITTLE (can sub toasted pecans, or praline pecans)
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1 cup granulated sugar
2.5 tsp saltÂ
1 TBSP butter
1/8 tsp baking powder
1 cup sunflower seeds
1/4 cup black sesame seeds
1/4 cup white sesame seeds