This Harvest Kale Salad combines fresh, seasonal ingredients for a vibrant, nutrient-packed dish. Curly kale provides a hearty base, topped with sweet honeycrisp apple, juicy pomegranate arils, and crunchy pepitas. Shredded rotisserie chicken and garbanzo beans add protein, making this salad both satisfying and wholesome. A zesty, homemade dressing of olive oil, lemon juice, maple syrup, and Dijon mustard brings it all together, while finely chopped shallot and garlic add a savory depth. It’s a perfect balance of flavors and textures for a light yet hearty meal that’s ideal for autumn gatherings.

Ingredients: 

Salad

• 1 bunch curly kale, stems removed and finely chopped
• 1 honey crisp apple, chopped
• 115 oz can garbanzo beans, drained and rinsed
• 3/4 cup pepitas (pumpkin seeds)
• 11/2 cups rotisserie chicken, shredded
• 1 cup pomegranate arils

Dressing

• 1/3 cup olive oil
• 1 lemon, juiced
• 2 tb maple syrup
• 1 tb dijon mustard
• 1 large shallot
• 2 cloves garlic
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Preheat oven to 400F. Line a baking sheet with parchment paper. Spread the cheese in an even layer.

Drizzle olive oil on top. Mix to coat. Add chopped sweet potato on top. Bake for 20-22 minutes or until the cheese is golden brown and the edges are crispy.

Remove from oven and let sit at room temperature while you build the rest of the salad. The cheese will continue to harden so you can break it apart into pieces. Next, make the dressing. Add all ingredients to a blender and blend until smooth and creamy. Taste and adjust seasonings as needed. Finally, build your salad. In a large bowl, add the kale, apple, garbanzo beans, pepitas, chicken, pomegranate and sweet potato pieces. Drizzle dressing on top and toss to coat well.

Recipe from @kalejunkie