Ingredients
For the Pepita Clusters
- 1/2 cup Pumpkin seeds
- 1/4 cup Sweetened coconut flakes
- 1/4 cup Chopped pecans
- 1 tbsp Chia seeds
- 2 tbsp Maple syrup
- 1 tbsp Harissa Olive Oil
- 1/2 tsp Kosher salt
- 1/4 tsp Pumpkin Pie Spice Blend
For the Cinnamon-Shallot Vinaigrette
- 3 tbsp MTOO Gravenstein Apple Balsamic
- 1 tsp Dijon mustard
- 1 1/2 tbsp Minched shallot
- 1/4 tsp Ground cinnamon
- 1/4 tsp Kosher salt
- 1/4 tsp Ground black pepper
- 1/3 cup Arbequena Olive Oil
For the Salad
- 6 cups Roughly chopped Tuscan kale
- 2 Honeycrisp apples thinly sliced
- 1/4 cup Shredded sharp white cheddar
- 1/4 cup Pompegranate arils
Instructions
- Preheat the oven to 350F degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, combine pumpkin seeds, coconutflakes, chopped pecans, chia seeds, maple syrup, HARISSA OLIVE OIL, salt, andPUMPKIN SPICE BLEND. Stir thoroughly until well coated.
- Spread the mixture into a thin and even layer onthe parchment paper. Bake the mixture for 15-20 minutes without moving. Keep awatchful eye the last few minutes so that the mixture doesn’t burn.
- Remove from oven and don’t touch! The mixturewill solidify and stick together as it cools. Once cool, carefully break intoclusters.
- To make the vinaigrette, whisk together theGRAVENSTEIN APPLE WHITE BALSAMIC VINEGAR, honey, mustard, shallot, andcinnamon, salt, and pepper. Whisk in the AREBEQUENA OLIVE OIL until emulsified.
- Put the kale into a large bowl with 1-2 tablespoon or so of the dressing + a pinch of salt and pepper. Massage thegreens and let sit for 5-10 minutes. Add the shredded cheddar and toss well.Top the salad with sliced apples, pumpkin seed clusters, and pomegranate arils.Drizzle with additional vinaigrette. Serve immediately.
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