Maple, Kale, Cranberry, & Pepita Salad
Yield: 8-10 Servings
1/2 Cup Apple Cider Vinegar
1/2 Cup Olive Oil
3 Tablespoons Vermont Maple Sugar
1 1/2 Tablespoon Dijon Mustard
1 Tablespoons Seville Orange Peel
1/2 Teaspoon French Grey Salt
1/4 Teaspoon Ground Tellicherry Peppercorns
8 Cups Baby Kale Leaves
1 1/2 Cup Dried Cranberries
1 Cup Roasted Pepitas
1/2 Cup Vermont Maple Flakes
This is a real fan favorite around here, especially with those who love kale. While it's refreshingly delicious any time of year, we love to serve it as a side dish for Thanksgiving and other major feasts. The kale, cranberries, and maple vinaigrette provide a nice contrast to some of the heavier dishes we serve at such times.
Make the Maple Vinaigrette ahead of time and allow to stand for at least one hour before serving. Place cider vinegar, olive oil, maple sugar, mustard, orange peel, salt, and pepper in a small mixing bowl. Whisk together until well blended and set aside.
Place kale leaves in a large mixing bowl. Strain vinaigrette to remove orange peel, then whisk again. Pour over kale and massage into the leaves. Place salad in refrigerator and let stand for several hours before serving. Toss occasionally while standing.
Before serving, add dried cranberries and roasted pepitas to the salad. Toss well and transfer salad to a serving dish. Sprinkle on top with Vermont Maple Flakes, and serve.