Harvest Brie and Cheddar Apple Kale Salad

Name: Harvest Brie and Cheddar Apple Kale Salad
Total time: 35 min
Yield: 6 servings
Ingredients: 50 g raw pecans; 65 g pumpkin seeds; 42 g salted butter; 30 ml maple syrup; 0.5 tsp ground chipotle chilli; 1.3 g ground cinnamon; 85 g prosciutto; 150 g kale; 400 g apples; 175 g pomegranate arils; 170 g Brie; 85 g cheddar cheese; 1 ea shallot; 8 ea fresh sage leaves; 80 ml extra virgin olive oil; 60 ml apple cider vinegar; 14 g honey; 2 g fresh thyme leaves

Recipe from Tieghan Gerard · original post · full recipe on halfbakedharvest.com

Shredded kale with crisp apples, pomegranate, Brie and cheddar, candied pecans and pumpkin seeds, crispy prosciutto and a warm brown butter sage apple cider vinaigrette.

Serves 6 35 min

Gluten freePorkSalad

Ingredients

raw pecans50 g
pumpkin seeds65 g
salted butter42 g
maple syrup30 ml
ground chipotle chilli0.5 tsp
ground cinnamon — ½ tsp1.3 g
prosciutto — thinly sliced85 g
kale — shredded150 g
apples — thinly sliced400 g
pomegranate arils175 g
Brie — cubed170 g
cheddar cheese — grated85 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
- Leave out the prosciutto
Bake the nuts and seeds on their own for the same 10 minutes.
Vegetarian
- Leave out the prosciutto
Bake the nuts and seeds on their own for the same 10 minutes.

Swaps are suggestions — check labels if you are cooking for an allergy.

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raw pecans · 50 g
pumpkin seeds · 65 g
salted butter · 42 g
maple syrup · 30 ml
ground chipotle chilli · 0.5 tsp
ground cinnamon · 1.3 g
prosciutto · 85 g
kale · 150 g
apples · 400 g
pomegranate arils · 175 g
Brie · 170 g
cheddar cheese · 85 g
shallot · 1 item
fresh sage leaves · 8 items
extra virgin olive oil · 80 ml
apple cider vinegar · 60 ml
honey · 14 g
fresh thyme leaves · 2 g

Method

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On the baking sheet, toss together the pecans, pumpkin seeds, maple syrup, 1 tablespoon (14 g) of the butter, the chipotle and 1/4 teaspoon cinnamon. Arrange in a single layer and lay the prosciutto around the seeds and nuts. Bake for 10 minutes, until the seeds and nuts are toasted and the prosciutto is crisp. Watch closely. Sprinkle with sea salt.
Meanwhile, in a salad bowl, combine the kale, apples and pomegranate arils.
To make the vinaigrette, cook the remaining 2 tablespoons (28 g) butter, the shallot and sage leaves in a skillet over medium heat until the butter is browned and the sage is crisp, about 5 minutes. Remove from the heat. Add the olive oil, apple cider vinegar, honey, thyme, remaining 1/4 teaspoon cinnamon, salt, pepper and chilli flakes. Taste and adjust as needed.
Pour the vinaigrette over the salad, tossing to combine. Top with the toasted nuts and seeds, prosciutto, grated cheddar and Brie. Enjoy!