Shanika Graham-White’s Harvest Roasted Apple Kale Salad

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

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Ingredients

1 medium Gala apple
1 medium Honeycrisp apple
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 cup chopped pecans
1 cup chopped walnuts
2 large bunches curly kale (about 1 pound each)
1/2 medium red onion
1/2 cup dried cranberries
1/4 cup shelled pumpkin seeds, toasted if desired
3 cloves garlic
1 cup vegan mayonnaise
1/2 cup unsweetened almond milk
1 teaspoon freshly squeezed lemon juice
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Halve, core, and thinly slice 1 medium Gala and 1 medium Honeycrisp apple (no need to peel). Place in a medium bowl. Add 1/4 cup maple syrup, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice. Stir and toss until the apples are fully coated.
Transfer to one half of the baking sheet and arrange into an even layer. Place 1 cup chopped pecans and 1 cup chopped walnuts on the other half of the baking sheet and arrange into an even layer.
Bake until the nuts are browned and fragrant, and the apples are golden and tender but still a bit crisp, 15 to 20 minutes. Set aside to cool while you make the dressing.
Mince 3 garlic cloves and place in a large jar or medium bowl. Add 1 cup vegan mayonnaise, 1/2 cup unsweetened almond milk, 1 teaspoon lemon juice, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Seal the jar and shake or whisk together until smooth and creamy. Refrigerate until ready to use.
Strip the leaves from 2 large bunches kale and discard the stems. Coarsely chop the leaves. Thinly slice 1/2 medium red onion (scant 1 cup). Place the kale and onion in a large bowl. Add the roasted apples, pecans, walnuts, 1/2 cup dried cranberries, and 1/4 cup pumpkin seeds. Drizzle with the dressing when ready to serve and toss to combine.