30-Minute Hasselback Apple Kale Salad
Tender lacinato kale softened by warm apple cider vinaigrette, topped with hasselback-sliced apples poached in cider and maple syrup, fresh figs, crumbled feta, and butter-caramelized pepitas. Serve as a substantial side or light main course.
Ingredients
- 1 bunch lacinato kale, stems removed, leaves thinly sliced
- 12 fresh figs, halved
- 4 ounce feta cheese, crumbled or cubed
- 2 medium apples
- ½ cup apple cider
- 2 tablespoon maple syrup
- 2 tablespoon extra-virgin olive oil
- 2 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon butter
- 1 cup pepitas
- 1 ½ tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon
Instructions
- 1
Melt butter in a large skillet over medium-high heat. Add pepitas and toss to coat. Sprinkle sugar and cinnamon over pepitas, stirring continuously until sugar caramelizes and pepitas are toasted, about 2 minutes. Transfer to parchment paper in a single layer and cool completely.
- 2
Halve the apples and scoop out seeds and cores. Place one apple half cut-side down on a cutting board. Using a sharp knife, make thin slices along the apple without cutting all the way through to the bottom, keeping slices attached at the base. Repeat with remaining apple halves.
- 3
In the same skillet, bring apple cider and maple syrup to a simmer. Carefully add apple halves to the simmering liquid. Cook for 4-5 minutes, occasionally spooning liquid over the apples until they just begin to soften near the bottom. Remove to a plate.
- 4
Whisk olive oil, mustard, salt and black pepper into the remaining cooking liquid.
- 5
Add sliced kale to a large bowl. Pour about three-quarters of the warm dressing over the kale and toss to coat, allowing the heat to soften the leaves.
- 6
Divide kale between serving plates. Top with apple halves, fig halves, feta cheese and caramelized pepitas. Drizzle with remaining dressing if desired. Serve immediately.
Tips
Extra caramelized pepitas keep in an airtight container at room temperature for several days.
Use a spatula to transfer delicate apple halves to the simmering liquid.
The warm dressing wilts the kale, eliminating the need for a separate massaging step.
Good to Know
Caramelized pepitas store separately in an airtight container at room temperature for several days. Dressed salad is best consumed immediately.
Pepitas can be made up to several days ahead. Apples can be poached and dressing prepared 2-3 hours ahead; reheat dressing gently before assembly. Slice kale up to 2 hours ahead.
Serve immediately after assembly while apples are still warm and kale is tender from the warm dressing.
Common Mistakes
Do not slice all the way through the apple when creating hasselback slices, or pieces will separate during cooking.
Do not over-cook the apple halves or they will disintegrate; aim for just starting to soften.
Do not skip spreading caramelized pepitas on parchment to cool or they will clump together.