Autumn Harvest Crunch Salad
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
- Yield: serves 4 as a side 1x
Ingredients
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
Instructions
- Preheat the oven to 400 degrees F.
- Place the kale and grapes on a large sheet pan, each on their own side, and drizzle with a few teaspoons of olive oil. Season with a little salt and pepper. Roast for 8 to 10 minutes, or until the kale is very shriveled, browned, and crunchy.Â
- Meanwhile, make the brittle (if using). Add the 1 cup sugar, 2.5 tsp salt, and ¾ cup water to a heavy saucepan set over med-high heat. Cook/simmer gently until the sugar totally melts. Keep cooking until the mixture begins to turn a golden amber color, about 6 to 7 minutes (give or take); and the mixture reaches 300 degrees on a candy thermometer, if you have one.
- Once it’s golden, turn off the heat, add the butter, baking soda, and all of the seeds. Stir to evenly mix and pour out onto a sheet of parchment paper or a silicone baking mat. You could also pour it onto a well-greased baking sheet. Allow it to cool and harden. Using a knife, cut and crack the brittle into little bits and pieces to scatter over the salad.
- To build the salad, pile the spring mix onto a platter and top with the sliced radishes and onions, apples chips, roasted grapes and kale, the goat cheese, and some of the crunchy brittle bits. Scatter with micro greens, if using.Â
- Serve with dressing of your choice – I use a good quality honey mustard or an apple cider vinaigrette, store-bought.